Hazelnut Crusted Salmon Recipes

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HAZELNUT-CITRUS ENCRUSTED SALMON



Hazelnut-Citrus Encrusted Salmon image

Hazelnuts, lemon, and rosemary are a delightful complement to salmon in this easy recipe.

Provided by Amber D. Marcu

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 8

cooking spray
4 (4 ounce) fillets salmon
½ cup low-fat mayonnaise
1 tablespoon lemon juice
1 tablespoon minced fresh rosemary
⅛ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped hazelnuts

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray.
  • Place salmon on prepared baking sheet. Whisk mayonnaise and lemon juice together in a bowl until smooth; spread mixture onto salmon. Sprinkle each fillet with rosemary, salt, and black pepper. Top each piece with hazelnuts.
  • Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 10.9 g, Cholesterol 55 mg, Fat 21.6 g, Fiber 1.5 g, Protein 21.5 g, SaturatedFat 2.8 g, Sodium 406.1 mg, Sugar 6.7 g

HAZELNUT CRUSTED SALMON



HAZELNUT CRUSTED SALMON image

Categories     Fish     Bake     Low Fat

Yield Serves 4

Number Of Ingredients 8

1 lb. salmon filet
cooking spray
1/2 cup non-fat mayonnaise
1/2 cup chopped hazelnuts
2 tsp. minced tarragon
1/2 tsp. dried orange peel
1/2 tsp. salt
1/8 tsp. black pepper

Steps:

  • Preheat oven to 400 degrees F. Cut salmon filet into 4 equal-sized pieces. Place in baking sheet coated with cooking spray. Spread mayonnaise on filets (about 2 tablespoons on each). Top with chopped hazelnuts; sprinkle each filet with tarragon, orange peel, salt, and pepper. Bake in preheated oven approximately 15 minutes or until fish flakes easily with fork (time varies with thickness of filet).

HAZELNUT CRUSTED SALMON



Hazelnut Crusted Salmon image

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.

Provided by Lavender Lynn

Categories     German

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 878.9, Fat 61.8, SaturatedFat 6.1, Cholesterol 146.3, Sodium 238.7, Carbohydrate 10.4, Fiber 3.4, Sugar 1.6, Protein 70.8

HAZELNUT-CRUSTED SALMON WITH CRUSHED POTATOES



Hazelnut-crusted salmon with crushed potatoes image

Try something different with salmon fillets by adding a hazelnut, lemon zest and thyme crust. Serve with garlic parsley potatoes and asparagus

Provided by Nadine Brown

Time 35m

Number Of Ingredients 10

4 garlic cloves, unpeeled
1 tbsp olive oil, plus 1 tsp
800g new potatoes, halved or quartered if large
320g asparagus, woody ends trimmed
60g hazelnuts
6 thyme sprigs, leaves picked
1 lemon, zested
4 x 140g skinless salmon fillets
2 tsp Dijon mustard
10g parsley, roughly chopped

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Put the garlic cloves on a sheet of foil and drizzle with 1 tsp olive oil. Bring the edges of the foil together to enclose the garlic and put on a baking tray. Bake for 10 mins.
  • Meanwhile, bring a large pan of salted water to the boil. Carefully lower in the potatoes, then cover, reduce the heat to a simmer and cook for 10-15 mins until the potatoes are tender. Add the asparagus during the last 2 mins of cooking time. Drain and separate the potatoes and asparagus.
  • While the potatoes are cooking, tip the hazelnuts, thyme leaves and lemon zest into a mini food processor and briefly blitz until the mixture resembles breadcrumbs - a few chunkier bits of hazelnut is fine. Season lightly.
  • Remove the parcel of garlic from the oven and set aside. Line the tray with baking parchment and arrange the salmon fillets on top. Spread the fillets with the Dijon mustard, then gently pack on the hazelnut crumb, pressing it down lightly with your palm to help it stick. Cook in the oven for 10 mins until the salmon is just cooked through.
  • Squeeze the roasted garlic into a small bowl, discarding the skins. Whisk in the remaining olive oil. Tip the potatoes into a large bowl and roughly crush with a potato masher. Drizzle over the garlic oil, add the parsley, season and toss together. Serve the salmon with the garlic parsley potatoes and the asparagus.

Nutrition Facts : Calories 532 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

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