Hazelnut-Crusted Salmon Steak Recipe - Easy & Delicious

Hazelnut -Coated Salmon Steak

YIELD Makes 4 servings

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.

INGREDIENTS

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

PREPARATION:

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. This recipe appears in: Fish NUTRITIONAL INFORMATION: Serving Size: 1 salmon steak Sodium 143 mg Protein 31 g Fiber 1 g Carbohydrate 26 g Cholesterol 72 mg Saturated Fat 1 g Total Fat 11 g Calories from Fat 30 % Calories 329 DIETARY EXCHANGE: Meat 4 Starch 1-1/2