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

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.



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