Hazelnut-Coated Salmon Steaks
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Hazelnut-Coated Salmon Steaks." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/hazelnut-coated-salmon-steaks-recipe.htm> 20 August 2008.
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.
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 |
This recipe appears in: Fish
