Hazelnut Crusted Salmon Recipes

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:

• Preheat a grill.
• Mix marinade ingredients in a baking pan. Add salmon, turn to coat, and marinate for 10 minutes.
• Preheat the oven to 400 degrees F.
• In a small bowl, mix walnuts, croutons, oregano, chives, olive oil, and lemon juice. On a grill, place salmon meat side down for 4 minutes or until seared. Remove and place on foil lined baking sheet, skin side down. Lightly brush with marinade. Sprinkle crust on top. Bake for 4 to 8 minutes, or until the salmon is cooked to the desired doneness and the crust is golden.

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:

• Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.
• Pulse garlic, cilantro, parsley, capers, lemon zest, and 1/4 cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.
• Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.
• Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.
• Do ahead: Relish can be made 6 hours ahead. Cover and chill.

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:

• 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.

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).