WALNUT CRUSTED SALMON AND SPINACH WITH BUTTERMILK CHEESE SAUCE

A friend came to help me decorate for Christmas, and while she hung, strung and made my house beautiful, I cooked dinner.
The dishes have been cleared and the decorations put away, but the recipe remains.

WALNUT CRUSTED SALMON AND SPINACH WITH BUTTERMILK CHEESE SAUCE

BUTTERMILK CHEESE SAUCE
1/2 cup walnuts
1/4 cup buttermilk
2 tablespoons crumbled feta cheese
2 tabelspoons half-and-half
1/4 teaspoon pepper
WALNUT CRUSTED SALMON
1 lightly beaten egg
1/3 cup walnuts, finely chopped
1/4 cup dry bread crumbs
4 salmon fillets
1 package fresh baby spinach

BUTTERMILK CHEESE SAUCE
Combine walnuts and buttermilk in a small bowl, refrigerate 8 hours to overnight. Puree walnut-buttermilk mixture, feta cheese, half-and-half and pepper until smooth.
WALNUT CRUSTED SALMON
Heat oven to 400F.
Place egg in shallow bowl. On a plate, mix together the walnuts and bread crumbs. Dip all sides of salmon except skin side in egg, then in walnut mixture. Place on a baking sheet covered with nonstick foil, skin side down. Bake 11 to 13 minutes or until desired doneness. Just before salmon is done, rinse spinach and microwave on high for 2 minutes or until wilted, set aside and drain.
To serve, divide spinach among four dinner plates, top with salmon, skin side down. Serve sauce with salmon.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, January 2006