Tuesday, February 23, 2010

Hazelnut-Dijon Crusted Salmon

I found the original recipe from the Gatherings cookbook (definitely a must-buy) - I used hazelnuts instead of pecans and olive oil instead of margarine, and changed some of the measurements. 

That photo above was taken tonight when I made this dish for my family. As you can see, I served the salmon with a side salad and my own dill sauce (just mayo + fresh dill).

6 medium Salmon fillets, no skin
4 tablespoons Dijon Mustard
3 tablespoons Honey
4 tablespoons Olive Oil
1/4 cup Hazelnuts, ground (or substitute pecans, crushed)
1/4 cup bread crumbs
1 tablespoon Parsley flakes
1 teaspoon salt
1 teaspoon pepper


Preheat oven to 400 degrees.

Place salmon fillets in a foil-lined baking pan.

In a small bowl, combine Dijon mustard, honey and olive oil. Pour mixture on salmon and marinate for 30 minutes.

In a second bowl, combine nuts, breadcrumbs, parsley, salt and pepper. Sprinkle this mixture on top of glazed salmon, covering the fish completely.

Bake uncovered for 25 minutes.



Chaviva said...

Oh me, oh my this sounds DELISH!

Maidel said...

thanks chaviva!

it is!