When warmer weather arrives, cravings trend toward fresh, seasonal flavors and lighter fare. In between the bike riding, kite flying, backyard gatherings and pool time, summertime meals enjoyed outdoors are a
Whether it’s a refreshing salad tossed with sweet candied walnuts or a fillet of mouth-watering salmon topped with curried almonds, nuts are the perfect way to add texture and crunch to any dish.
These easy-to-make, summer-inspired recipes, created by Food Network celebrity chef Alex Guarnaschelli in partnership with Fisher nuts, will leave your guests asking for more.
For more delicious recipes featuring preservative-free and non-GMO project verified Fisher nuts, visit fishernuts.com.
Red Leaf Salad with Candied Walnuts and Grapes
Prep time: 20-25 minutes
Cook time: 15 minutes
Servings: 6-8
Nuts
1/2 cup sugar
1/8 teaspoon cayenne pepper
6 tablespoons water
1/2 cup Fisher Walnut Halves and Pieces
1/2 teaspoon salt
Dressing
1/2 cup Fisher Walnut Halves and Pieces
2 tablespoons fresh lemon juice
2 tablespoons walnut oil
1/4 cup extra-virgin olive oil
kosher salt
cracked black pepper
Salad
1 cup seedless red grapes
halves
2 medium heads Bibb or red leaf lettuce, washed, dried and torn into pieces
1 small head radicchio, cored, leaves separated and torn into pieces
1/2 cup shaved Parmesan cheese
To candy walnuts, line cookie sheet with parchment paper; set aside. In medium skillet, simmer sugar, cayenne pepper and water over medium-high heat until it turns golden brown, about 15-20 minutes. Stir walnuts into caramel using wooden spoon. Spoon nuts onto parchment paper and season with salt. Cool then pull nuts apart into smaller pieces.
Prepare dressing by placing walnuts in bowl of small food processor and pulsing. Add lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. Pulse to blend. Taste for seasoning and adjust as needed.
To assemble salad, toss dressing with grapes and lettuces. Top with candied walnuts and cheese.
Grilled Salmon with Spiced Almonds
Prep time: 15-20 minutes
Cook time: 20-25 minutes
Servings: 6
Yogurt Sauce
1 cup Greek yogurt
2 teaspoons red wine vinegar
2 teaspoons chopped fresh dill
1 tablespoon chopped fresh mint
1/4 teaspoon ground cumin
1/2 teaspoon paprika
kosher salt
1  small cucumber, seeded and
small diced
Almonds
1/2 cup Fisher Sliced Almonds
1 teaspoon extra-virgin olive oil
1/4 teaspoon curry powder
1/8 teaspoon paprika
1/8 teaspoon ground cumin
kosher salt
Salmon
2 3/4 pounds salmon, cut
into 6-ounce portions
kosher salt
freshly ground black pepper
2 tablespoons extra-virgin
olive oil
1  large lime
To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
Heat oven to 350 F. Heat grill to medium.
In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well.
Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.
To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side. (Family Features)

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