Friday is one of the best days to shop for fresh fish in Ireland because of the availability of the freshest fishermen catch, whether that be at the local farmer’s markets or grocery stores.  Many families in the christian tradition in Ireland and all over the world observe fasting from meat on a Friday, as part of a penance, to mark the death of Christ; and this is how the tradition got started.  I think it’s eating fish on a Friday has evolved to a cultural tradition and one of my favorite meals of the week growing up.

Nothing beats a nice piece of salmon and cooking fish is something we enjoy weekly as a family, although we do not observe it as a Friday rule.  The best fish is fresh and never frozen and wild caught.  To check the freshness of the salmon it should be firm, brightly colored and smell like the salty sea rather than ‘fishy’.  Another tip If you are purchasing a fresh whole fish the eyes should be clear and not cloudy. It sounds very funny but true when we say..”it’s all about the eyes”… even when shopping for fresh fish….!!

I hope you enjoy this simple recipe that is so easy to make, healthy and it’s also gluten free (by substituting the butter for olive oil it can be made ‘dairy free’).  The recipe will serve 4 guests!

  • 4 (4 oz) salmon fillets
  • Kosher Salt and pepper to season
  • ½ cup Walnuts
  • ½ cup oats
  • 1 tsp lemon zest
  • 2 Tbsp dill
  • 1 Tbsp parsley
  • 2 Tbsp Dijon mustard
  • 2 Tbsp melted salted butter (or good quality olive oil)
  • (for the salad)
  • 1 cup of mixed greens
  • Small handful of fresh herbs (parsley, dill, chives)
  • 1 small petite pepper (1 Tbsp of finely chopped red pepper)
  • (dressing for the Mixed Green Salad)
  • 2 tsp lemon juice
  • tsp honey
  • 2 Tbsp olive oil
  • Kosher salt and pepper

How to make it

  1. Preheat the oven to 400 degrees F.
  2. In a food processor combine the walnuts, oats, lemon zest and pulse. Add the dill and parsley and pulse again to combine.
  3. Season the salmon with a little kosher salt and freshly milled black pepper. Brush the Salmon fillets with the Dijon mustard and sprinkle to coat with the oat and nut mixture.
  4. Place salmon on a baking tray and drizzle with a drizzle of quality Olive Oil.
  5. Bake until salmon is flaky and opaque in color and this will take 12-15 minutes.
  6. To serve remove the skin from the salmon that will easily pull away when cooked. Place the salmon in the center of each plate.
  7. Whisk the lemon juice, honey, salt and pepper together and toss in the combined greens, herbs, peppers and place on top of each piece of salmon.

Enjoy as always!

Shamrock and Peach (Judith)