Hazelnut-Coated Salmon Steaks

Hazelnut -Coated Salmon Steak

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


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


  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; rub vigorously to remove as much of the skins as possible. Finely chop hazelnuts using food processor, nut grinder or chef's knife.
  2. 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.

Serving Suggestion

Steamed rice and snow peas are the perfect accompaniments to these flavorful salmon steaks.

Nutritional Information

Serving Size: 1 salmon steak
Calories 329
Calories from Fat 30 %
Total Fat 11 g
Saturated Fat 1 g
Cholesterol 72 mg
Carbohydrate 26 g
Fiber 1 g
Protein 31 g
Sodium 143 mg

Dietary Exchange

Starch 1-1/2
Meat 4



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