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Hazelnut-Coated Salmon Steaks
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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-a-recipe.htm> 13 October 2008.
Hazelnut-Coated Salmon Steak
Yield: 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 dried thyme leaves
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 over nuts; rub vigorously to remove as much of skins as possible. Using food processor, finely chop hazelnuts.
2.
Increase oven temperature to 450°F. Place salmon in single layer in baking dish. Combine apple butter, mustard, thyme and pepper in small bowl. Brush onto salmon; top each steak with hazelnuts. Bake 14 to 16 minutes or until salmon flakes easily when tested with fork. Serve with herbed rice and steamed sugar snap peas, if desired.
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
