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Sunday, September 21, 2008

Hazelnut-Encrusted Salmon

1/2 cup hazelnuts
1/4 cup fresh parsley
1 T. grated organic lemon zest
Dash of sea salt and fresh pepper
4 skinless salmon fillets, 6 ounces each
2 T. olive oil
4 cups mixed organic baby greens (I prefer a combination of red & green lettuces)
Lemon wedges

Grind the almonds in a food processor-do not over grind and turn into a
paste. Mix the hazelnuts, parsley, lemon zest, salt, and pepper on a plate.

Dry the salmon; dredge the fillets on both sides in the nut mixture.

Heat the oil in a large skillet over medium heat. Add the salmon and cook
for about 5 minutes on each side, making sure that the salmon is cooked

Arrange 1 cup of greens per plate. Transfer the hot salmon fillets to the
plates. Garnish with lemon wedges and serve immediately.

"House" Vinaigrette

3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard (Maille or Grey Poupon)
1 tablespoon apple cider vinegar
sea salt and fresh ground pepper
squeeze of a half lemon (optional)

Mix and shake well before tossing lightly on greens. Add a little bit at a time to avoid overdressing.


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