Hazelnut Crusted Salmon With Crushed Potatoes Recipes
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.
Provided by Lavender Lynn
Categories German
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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
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
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
HAZELNUT-CITRUS ENCRUSTED SALMON
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
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
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- Preheat oven to 375° F. Line a sheet pan with parchment paper and space the pieces of salmon evenly on top.
- In a small bowl, whisk together the lemon juice and honey. Drizzle the mixture over the salmon pieces.
- In a food processor, pulse the hazelnuts until finely ground. Add the panko bread crumbs, salt and pepper, and olive oil and pulse until combined. You want the mixture to be wet enough to stick to the salmon, so add olive oil accordingly. Pat the hazelnut mixture onto the salmon pieces until they are well covered.
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