Tuesday, April 1, 2008

Hazelnut Encrusted Salmon

In Like A Lion, Out Like A Lamb

March roars in like a lion so fierce,
the wind so cold, it seems to pierce.

The month rolls on and Spring draws near,
and March goes out like a lamb so dear.
Author: Lorie Hill

Is Spring here? I am confused!
One day it is 48 degrees and
the next day it is 71 degrees.
This sporatic type of weather is really ruining my
" iron for the week" routineI had going!

Well, putting my weather complaints aside
it is time to talk food.

Dinner tonight was Hazelnut Encrusted Salmon
2 Salmon Filets
1/2 cup of Hazelnuts, finely chopped
2 tablespoons of brown sugar
1/4 cup of flour
pinch of nutmeg
pinch of salt and pepper

Mix all the dry ingredients together.
I dipped my salmon in a little almond oil
then covered each piece in the Hazelnut mixture.

Then into a pan with a tablespoon of oil.
Cook on each side for about 3 minutes.
And Serve!
A delightful, light Salmon dinner!


Anonymous said...

Mmmm...Hazelnut Salmon. We always do Blackened but I may have to try this way! Thanks for posting!

The Cooking Ninja said...

mmm...it looks simply delicious. I got to try this version. Most of the time I just oven bake my salmon or pocket bake it.

Thanks for dropping by my blog :)

Chris said...

Yum! I get nutty with hazelnuts! :) With salmon? homerun!

Peabody said...

Mmm, always looking for good salmon recipes.