Hazelnut-Coated Salmon Steaks the Editors of Publications International, Ltd.
Hazelnut-Coated Salmon Steak
Makes 4 servings
|4||salmon steaks (about 5 ounces each)|
|1||tablespoon apple butter|
|1||tablespoon Dijon mustard|
|1/4||teaspoon dried thyme leaves|
|1/8||teaspoon black pepper|
- Preheat oven to 375°F. Place hazelnuts on baking sheet; bake 8 minutes or until lightly browned. Quickly transfer nuts to clean dry dish towel. Fold towel over nuts; rub vigorously to remove as much of skins as possible. Using food processor, finely chop hazelnuts.
- Increase oven temperature to 450°F. Place salmon in single layer in baking dish. Combine apple butter, mustard, thyme and pepper in small bowl. Brush onto salmon; top each steak with hazelnuts. Bake 14 to 16 minutes or until salmon flakes easily when tested with fork. Serve with herbed rice and steamed sugar snap peas, if desired.
|Serving Size:||1 salmon steak|
|Calories from Fat||30 %|
|Total Fat||11 g|
|Saturated Fat||1 g|
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