Dinner party? Celebration? Special night? oh, but you’re on this program…think you can’t have anything great? let’s re-think this…
ok, here’s Kristi’s abbreviated version (full version for real chefs below):
- dredge salmon (or any fish) in egg that has been beaten
- dip into a dish of chopped hazelnuts
- panfry in iron skillet
Hazelnut Roasted Salmon: (originally adapted from Sur La Table – serves 4) — need to start this recipe a couple hours before you plan to eat!!!
- 2 Tbsp hazelnuts, finely chopped
- 1/2 cup clarified butter (room temp)
- 1 Tbsp melted clarified butter
- 1 small shallot or garlic clove, finely minced
- 2 tsp. fresh thyme, finely minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 4 (4-5 oz) wild-salmon fillets, 1 1/2 in. thick
place skillet over med-high heat and add hazelnuts. taost until golden, about 3-5 min, then set aside to cool. put 1/2 c. butter, garlic, thyme, salt, pepper and nuts into a small bowl and stir. place a large piece of plastic wrap on flat surface, transfer the butter mixture to the center of plastic, and form a rough log shape about 1.5″ in diameter. wrap tightly in the plastic and refrigerate about 2 hours ( or several days ahead).
Place rack in center off oven and preheat to 400. Cover a large baking sheet iwth parchemnt paper and brush with melted butter, then sprinkle with salt and pepper. place salmon in the middle, skin side down, leaving at least 1″ of the space around all sides of fillets. Brush tops with melted butter, salt & pepper.
Place salmon in oven and roast til it begins to arely flake when poked with a fork, about 8-10 min. total. to serve, place each filet on a plate and top with slices of hazelnut butter.
(from It Starts With Food)