Hazelnut And Coriander Spiced Sous Vide Salmon Recipes

Steps:

• Heat the oven to 350 degrees. Roast the nuts in a baking pan until the skins are dark brown, about 10 minutes. Wrap them in a dish towel, rub briskly to remove the skins, then coarsely chop.
• In a dry skillet over medium-high heat, toast the coriander seeds, stirring constantly, until golden brown and fragrant, about 3 minutes. Crush in a mortar and pestle or with a spice grinder.
• Add the nuts, sesame seeds, chamomile, ginger and 1 teaspoon salt to the grinder or mortar and grind to a coarse powder. Work in batches if necessary. Place in an airtight container and refrigerate until ready to use.
• Season the fish with salt and pepper. Place a large pot in your sink, and add warm water until the pot is full and the water reaches 115 degrees. Place two fillets side by side in a gallon-size heavy-duty resealable plastic bag. Drizzle fillets with oil. Submerge the bags halfway into the warm water (this creates a vacuum). Seal as airtight as possible, pushing out any excess air. Repeat with the remaining fillets.
• Once all the salmon fillets are submerged in the pot, add more hot water until the water temperature returns to 115 degrees (the cold fish will reduce the water temperature). Let the salmon rest in the water bath about 20 to 25 minutes until its core temperature is 113 degrees (remove and check one fillet with an instant-read thermometer). Check the water temperature occasionally and add more hot water as needed to maintain the temperature of 115 degrees.
• Transfer the salmon bags to a cutting board. Remove fish from plastic bags and gently pull off the skins (or use a butter knife). Transfer the cooked fillets to a plate for easier handling.
• Melt the butter in a skillet over medium-low heat. Add about 2/3 of the fish spice, and increase the heat until the butter just starts to bubble. Sear the fillets on both sides in the pan while basting with the hot butter, about 30 seconds. Serve immediately, sprinkled with more fish spice, if desired.

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.

Steps:

• Boil the potatoes for about 12 minutes until tender. Turn on the grill. Stir the spice paste into 4 tbsp of the yogurt and smear the mixture all over the salmon. Put the salmon in a large heatproof dish, skin side up, and grill for 10 minutes.
• Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes, coriander and milk. Now mash the ingredients together, or better still use an electric hand whisk to beat the mash to a really creamy texture, adding extra milk if necessary. Pile on plates, top with the salmon and drizzle with the cooking juices. Serve with grilled tomatoes.

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.

Steps:

• Heat butter and olive oil in large skillet.
• Dredge salmon fillets in flour.
• Fry the salmon in the butter mixture until fish flakes easily when tested with a fork.
• Season with salt and pepper.
• Remove fillets from pan and keep warm.
• In same skillet, fry garlic and onion until transparent.
• Add hazelnuts.
• Add wine and stir to loosen any brown bits that may be sticking to bottom.
• Stir in cream and dried dill.
• Cook until liquid is reduced by half.
• Season with salt and pepper to taste.
• Place salmon in sauce and heat through.