Ingredients:
- 2 Salmon Fillets
- 4 tbsp. (60ml) Maple Syrup
- 100g Walnuts – finely chopped
- 1 Lemon Zest and Juice – extra for wedges
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Directions:
Adjust the rack to position 2 in the Chef’s Convection Countertop Oven
Remove salmon skin, checking for bones, season with salt and pepper, top with lemon zest
Arrange chopped walnuts on a cutting board, drizzle maple syrup evenly over fillets, press gently into walnuts
Place fillets on parchment lined baking tray, fresh squeeze of lemon juice just before baking
Select speed convection at 350°F (180°C) for 15 minutes, then start, to begin baking until lightly browned and crispy
Serve with lemon wedges
