Hazelnut Crusted Salmon
This is a german recipe from Horst Mager from the Rheinlander, Portland, Oregon. There are quite a few old german recipes that list salmon as an ingredient because salmon used to be plentiful on the Rhine River before it became polluted.
- Ready In:
- 4 salmon fillets, about 7 oz each
- 1 cup hazelnuts
- 3 tablespoons flour
- 1 tablespoon lemon juice
- 1⁄2 cup canola oil
- salt & pepper, to taste
- Season salmon filets with salt, pepper, and lemon juice.
- Put hazelnuts and flour into food processor.
- Puree with on/of motion until you get a mealy consistency.
- Pour canola oil into a skillet and heat.
- Roll Salmon filets in hazelnut flour mixture, pressing flour onto salmon.
- Place salmon in skillet and saute both sides for approximately 2 to 3 minutes.
- Remove and place on cookie sheet.
- Place in 375 F oven and bake for another 2 to 3 minutes.
- Keep warm.
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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.Reply
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]Reply