Hazelnut Crusted Salmon
4
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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:
- 30mins
- Serves:
- Units:
4
People talking
ingredients
- 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
directions
- 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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RECIPE MADE WITH LOVE BY
@Lavender Lynn
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@Lavender Lynn
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"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."
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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
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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.Reply
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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
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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.Reply
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