Ingredients

• Nonstick aluminum foil
• 1 lemon, for zest/juice
• ½ cup walnut pieces
• ¼ cup panko bread crumbs
• 2 tablespoons garlic-herb butter, softened
• 4 salmon fillets (5–6 oz), skin removed
• 4 tablespoons mayonnaise
• ¼ teaspoon pepper
• ½ teaspoon kosher salt

Steps

1. Preheat oven to 375°F. Line baking sheet with foil. Zest lemon (1 teaspoon); squeeze for juice (2 teaspoons). Place in bowl: walnuts, bread crumbs, and butter; mash with spoon (or fingers) until blended.
2. Arrange salmon on baking sheet. Whisk zest, juice, mayonnaise, and pepper until blended; reserve 2 tablespoons lemon sauce. Brush remaining sauce on salmon and season with salt.
3. Spoon walnut mixture on salmon, gently pressing crumbs into fish. Bake 15–20 minutes and until fish is 145°F. Drizzle with reserved lemon sauce before serving.

Ingredients

• 2 russet potatoes
• 2 oz Deli aged Irish cheese, shredded
• 3 cups angel hair slaw
• 3 oz presliced green onions (1 cup), divided
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 (0.62 oz) Deli soft and creamy Irish cheese wedges

Steps

1. Preheat oven to 375°F. Place potatoes on microwave-safe dish. Microwave on HIGH for 10–12 minutes or until tender; let stand 5 minutes or until cool enough to handle. Shred aged cheese (¼ cup), then set aside.
2. Slice potatoes in half lengthwise; scoop out cooked potato, leaving skin and about ⅛-inch of potato untouched. Combine scooped potato flesh, slaw, ¾ cup onions, salt, and pepper in a microwave-safe bowl. Cover and microwave on HIGH for 4–5 minutes or until slaw is tender. Uncover carefully, then stir in cheese wedges until blended.
3. Divide potato mixture evenly between skins. Transfer to baking sheet and top each with 1 tablespoon shredded cheese. Bake 10–12 minutes or until tops of potato filling brown slightly. Sprinkle with remaining ¼ cup onions before serving.