Hazelnut-Coated Salmon Steaks

Hazelnut-Coated Salmon Steak

Hazelnut-Coated Salmon Steak


Makes 4 servings


1/4 cup hazelnuts
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


  1. 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.
  2. 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.

Nutritional Information

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

Dietary Exchange

Meat 4
Starch 1-1/2

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