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A very simple and quick way to prepare delicious salmon. Hazelnuts are very soft, so I just put some in a mortar and pestle and ground them up a bit (you could also use a plastic baggie) and skipped the flour. I also squeezed on lemon juice both before and after cooking (so used twice the amount called for). A very pretty, easy, healthy, and tasty dish! Thanks for posting.

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threeovens March 11, 2012

This recipe works well with Cod and reallsy should be accompanied by the Frankfurter Green Sauce that is recommended in Horst Mager's cookbook. What is really great about this resipe is that IF there are leftovers, they reheat well and still retain a crunch thanks to the hazelnuts.

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lisharose October 11, 2010

This is a simple recipe that makes VERY NICE TASTING SALMON! I did use lemon pepper in stead of the called for S&P, & when it was ready to eat, squeezed another wedge of lemon over the top! A nice recipe-find that I'll keep on hand! Thanks for sharing! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]

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Sydney Mike December 04, 2008

The hazelnut gave this a nice flavour, but that was really the only thing you could taste. I think this would have been a 5 star recipe if the lemon juice had been distinguishable. Maybe marinating it for a bit would help with that. Made for ZWT 4.

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AmandaInOz June 03, 2008
Hazelnut Crusted Salmon