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Hazelnut-Coated Salmon Steaks




Source of Recipe


Recipe Institute


Recipe Introduction


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.
Hazelnut-Coated Salmon Steaks
Makes 4 servings


Ingredients
1/4 cup hazelnuts
4 salmon steaks, about 5 ounces each
1 tablespoon apple butter
1 tablespoon Dijon mustard
1/4 teaspoon dry 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; 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.