Not Julie. Not Julia either.

On Sunday, August 25, 2002, Julie Powell sat down at her computer in a tiny New York area apartment and announced, to no one in particular, that she was going to make every recipe in Julia Child’s Mastering the Art of French Cooking. By now the story is well known and the blog was turned into a book (Julie and Julia) and later a movie as well.

Well before I got the idea to start writing a blog, I read her blog (The Julie/Julia Project) post by post. Over the course of two months, I read a year’s worth of postings. Most of the posts were rants about her job, her commute, the wasteland she lived in and the cost of very specialized ingredients she purchased to complete her quest. Occasionally there was humor. Rarely was there true insight, but I kept reading. Reading about her quest became my own.

Powell’s style and my own are very different. No tales of drunken evenings and complaints about having to make yet another artichoke dish will be found here.  We both, though, share a love for cooking and the desire to share that love with the outside world.

This is a recipe so easy that Julia would have overlooked it for the book (besides it not being French).

Normally when I start taking pictures for the blog the family scatters. You can see parts of two of them lost in conversation at the top of the picture.

Drizzle the honey-dijon over the filets.

Coat with walnuts.

Cook and eat!

Walnut-Crusted Salmon

Prep Time: 10 min | Cook Time: 15 min | Makes: 4

Ingredients:

  • 4 salmon fillets (4 ounces each)
  • 4 teaspoons Dijon mustard
  • 4 teaspoons honey
  • 2 slices whole wheat bread
  • 3 tablespoons finely chopped walnuts
  • 2 teaspoons canola oil
  • 1/2 teaspoon dried thyme

Directions:

Place salmon on a baking sheet coated with cooking spray. Combine mustard and honey; brush over salmon. Place bread in a food processor; cover and process until crumbly. Transfer to a small bowl. Add the walnuts, oil and thyme; press onto salmon.

Bake at 400° for 12-15 minutes or until fish flakes easily with a fork and topping is lightly browned. Yield: 4 servings.

Nutritional Info:

Nutritional Facts 1 fillet equals 326 calories, 19 g fat (3 g saturated fat), 67 mg cholesterol, 253 mg sodium, 13 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Source: http://www.tasteofhome.com/Recipes/Walnut-Crusted-Salmon

Tags: , , , , , , , , , , , , , , ,

Categories: Baking, kosher, Main Dish 2, Recipes, Seafood

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

21 Comments on “Not Julie. Not Julia either.”

  1. October 21, 2012 at 11:31 am #

    looks good!

    Like

  2. October 21, 2012 at 12:38 pm #

    I am no Julia (or Julie for that matter), but I would definitely cook, and eat this. Yum!

    Like

  3. October 21, 2012 at 1:41 pm #

    I didn’t come across Julie/Julia until very recently and managed to read some on an archive website. I found it interesting but unlike the other cooking blogs I read none of her posts would inspire me to cook something she had cooked and blogged about.

    Like

  4. October 21, 2012 at 2:41 pm #

    I love salmon and this looks delicious! I really enjoyed the moviue and thought Meryl Streep was excellent!

    Like

  5. October 21, 2012 at 2:51 pm #

    I enjoyed the movie

    Like

  6. Joni MacD
    October 21, 2012 at 4:39 pm #

    This looks so good (and healthy). Can’t wait to try it!

    Like

  7. October 21, 2012 at 4:49 pm #

    Yes, the Julie character was (is?) a bit shrill. I did not read the book but the film, no matter the personality differences or approaches, was certainly a tribute to Julia Child. Like your above recipe, it’s accessible, and not over the top in cost for ingredients or preparation. Thank you for sharing.

    Like

  8. October 21, 2012 at 5:15 pm #

    I’m not a salmon kinda girl but you make it look intriguing!

    Like

  9. October 21, 2012 at 6:21 pm #

    I have some salmon in the freezer that would benefit from this treatment….and I enjoyed the book but haven’t read the blog or seen the movie.

    Like

  10. October 21, 2012 at 8:20 pm #

    Nice!

    Like

  11. October 22, 2012 at 12:25 am #

    I will have to try your version 🙂 I made a similar salmon dish with honey and nuts @ http://www.glitzgirlzglamourguide.com!

    Like

  12. October 22, 2012 at 3:17 am #

    Hmm, not sure about this combination, as I don’t really eat salmon – but, that being said, it does look interesting.

    Like

  13. October 22, 2012 at 6:35 am #

    When i started my blog I didn’t know what a blog really was but I knew it was something to do with food because I had only ever heard of “blogging” on Julie and Julia. So off I went…

    Like

  14. October 22, 2012 at 7:15 am #

    What a lovely idea. I’ll try this one. Thanks. 🙂

    Like

  15. October 22, 2012 at 7:27 am #

    i have julia child’s cook books and i always love going thru them for ideas… also loving ur recipe 🙂

    Like

  16. October 22, 2012 at 9:49 am #

    Love anything walnut, I’m going to try this one!

    Like

  17. October 22, 2012 at 11:40 am #

    I like all the ingredients in this recipe – so healthy and delicious too

    Like

  18. October 23, 2012 at 10:11 am #

    Looks wonderful! As a side note – for Christmas last year my 10 year old daughter asked for, and received, Julia Child’s cookbook. She loves anything French and has made a few things from it. I’ll have to show her some of your recipes too. 🙂

    Like

  19. anashiko35
    October 25, 2012 at 5:48 am #

    Oh man.. yummy..

    Like

Trackbacks/Pingbacks

  1. Ranting Chef’s Salmon « Salmon & Avocado - October 31, 2012

    […] on my often-made salmon with pesto topping recipe, this week I made The Ranting Chef’s salmon with a walnut, honey & dijon mustard topping. Delicious, easy and healthy – a double hit […]

    Like

  2. Oh dear, 3 months between posts! An apology salad for you all! « Growandcook - February 8, 2013

    […] third recipe was Walnut-crusted salmon from Rantings of an Amateur Chef which is the easiest of the three recipes and can be knocked over […]

    Like

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