Marinade:
1/2 cup white wine
1/4 cup lemon juice
2 tbsp. olive oil
1 tsp. chopped garlic
1/2 tsp. crushed rosemary
1/2 tsp. crushed thyme
1/4 tsp. salt
1/4 tsp. pepper

4 (8 ounce) salmon fillets, skin on

Crust:
1 cup finely chopped walnuts
1 cup finely chopped croutons
1 tbsp. chopped oregano
1 tbsp. chopped chives
2 tbsp. olive oil
2 tbsp. lemon juice

Preheat a grill. Mix marinade ingredients in a baking pan. Add salmon, turn to coat, and marinate for 10 minutes.
Preheat the oven to 400 degrees F. In a small bowl, mix walnuts, croutons, oregano, chives, olive oil, and lemon juice. On a grill, place salmon meat side down for 4 minutes or until seared. Remove and place on foil lined baking sheet, skin side down. Lightly brush with marinade. Sprinkle crust on top. Bake for 4 to 8 minutes, or until the salmon is cooked to the desired doneness and the crust is golden.

Yield: 4 servings

Source: Denise Guillemette, The Best Of