YIELD Makes 4 servings
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In the U.S., hazelnuts (also called filberts) are grown almost exclusively in Oregon, and a single tree will yield nuts for hundreds of years. The skins are bitter, so it is best to remove them.
INGREDIENTS
| 1/4 | cup hazelnuts |
| 4 | salmon steaks (about 5 ounces each) |
| 1 | tablespoon apple butter |
| 1 | tablespoon Dijon mustard |
| 1/4 | teaspoon dried thyme |
| 1/8 | teaspoon black pepper |
PREPARATION:
| Serving Size: | 1 salmon steak |
| Sodium | 143 mg |
| Protein | 31 g |
| Fiber | 1 g |
| Carbohydrate | 26 g |
| Cholesterol | 72 mg |
| Saturated Fat | 1 g |
| Total Fat | 11 g |
| Calories from Fat | 30 % |
| Calories | 329 |
| Meat | 4 |
| Starch | 1-1/2 |
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