Hazelnut -Coated Salmon Steak
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.
Makes 4 servings
|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|
- 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; rub vigorously to remove as much of the skins as possible. Finely chop hazelnuts using food processor, nut grinder or chef's knife.
- Increase oven temperature to 450°F. Place salmon in baking dish. Combine apple butter, mustard, thyme and pepper in small bowl. Brush on salmon; top each with nuts. Bake, nut side up, 14 to 16 minutes or until fish flakes easily with fork. Serve with rice.
Steamed rice and snow peas are the perfect accompaniments to these flavorful salmon steaks.
|Serving Size:||1 salmon steak|
|Saturated Fat||1 g|
|Total Fat||11 g|
|Calories from Fat||30 %|
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