Hazelnut-Encrusted Salmon

• 04 September 2008

This is the week for discovering recipes. I've been in "cooking/baking mode" big time. My in-laws made this recipe for us the night before we left France. The Husband offered that it was his "new favorite salmon recipe" and I'd have to agree. It's the perfect blend of smoothness & crunch. Served atop a generous bed of greens and a light vinaigrette, it's the perfect, light, low-fat summer meal. Next time I'll add a little more salt...

Below the salmon recipe I included our "house vinaigrette". It is great basic vinaigrette the Husband learned of when living in France on his mission. It is particularly delicious with this recipe {we think}. As an added note, I like to use mason jars or sippy cups when making a vinaigrette because they are 1) the ideal size and 2) can withstand vigorous shaking without making a mess.


Hazelnut-Encrusted Salmon (adapted from the Whole Food Bible)

Makes 4 Servings

1/2 cup hazelnuts
1/4 cup fresh parsley
1 T. grated organic lemon zest
Dash of sea salt and fresh pepper
4 skinless salmon fillets, 6 ounces each
2 T. olive oil
4 cups mixed organic baby greens (I prefer a combination of red & green lettuces)
Lemon wedges

Grind the hazelnuts in a food processor-do not over grind and turn into a
paste. Mix the hazelnuts, parsley, lemon zest, salt, and pepper on a plate.

Dry the salmon; dredge the fillets on both sides in the nut mixture.

Heat the oil in a large skillet over medium heat. Add the salmon and cook
for about 5 minutes on each side, making sure that the salmon is cooked
through.

Arrange 1 cup of greens per plate. Transfer the hot salmon fillets to the
plates. Garnish with lemon wedges and serve immediately.


"House" Vinaigrette

3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard (Maille or Grey Poupon)
1 tablespoon apple cider vinegar
sea salt and fresh ground pepper
squeeze of a half lemon (optional)

Mix and shake well before tossing lightly on greens. Add a little bit at a time to avoid overdressing.

Enjoy!

9 comments:

Mary said...

Looks delicious!

Brooke Rane said...
This comment has been removed by the author.
Brooke Rane said...

ok, we seriously have matching food tastes!! what the heck?! anyhow, this recipe looks amazing (that, and the fact that it says 'encrusted') and i can't wait to try it. thanks for the tip on the flour, too, i'm too lazy to pay attention!

also, i think it's pretty amusing that there's an entry on wikipedia for missionaries....never knew that.

Jennica said...

Mmmmmm...looks amazing!!! I have recently become a salmon lover myself, so I can't wait to try this one! Thanks again, for always sharing and inspiring all of us that enjoy your blog soooo much. =)

Georgia said...

I've copied that recipe that B. makes for the dressing many times, and I love it! So much better that what you can buy in a bottle...and best of all EASY!

orchard_girl said...

The salmon looks delicious. My husband just brought salmon home, fresh from the Columbia River. We may try this recipe tomorrow night.
Heather

Robin Lunt said...

another great stephmodo recipe...thanks!

MelancholySmile said...

Perfect timing! I make salmon twice a week, and was just thinking last night that I need to prepare it differently somehow... I've been getting bored. Thanks for the recipes!

Andria said...

That looks totally great! I am going to try it out with some of the salmon my brother in law brought back from Alaska!

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