Wild Salmon Fillets with Basil and Hazelnut Crust
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Recipe Information
Total Time:
1 hour; 10 minutes active
Servings:
4
Just a few delicious ingredients combine to create a memorable dish. The basil hazelnut crust bastes the salmon while it cooks, keeping it delectably moist and flavorful.
Ingredients
- 1 1/2 pounds wild salmon fillet, skin-on
- 2 cups basil leaves
- 1/2 cup coarsely chopped fennel
- 1/3 cup extra virgin olive oil
- 2 large cloves garlic, peeled
- 1/4 cup chevre cheese
- 1/4 cup toasted hazelnuts
- 1/4 teaspoon salt
Preparation
- Cut salmon into 4 equal portions.
- Place remaining ingredients in a food processor or blender and blend until coarsely chopped (the consistency of fine pickle relish). If the mixture is a little dry, add a bit more olive oil. Coat salmon in this mixture. Refrigerate for 30 minutes or overnight.
- Place salmon, skin side down, on a hot grill and cover. Cook for 15 to 20 minutes, depending on the thickness, or until salmon is opaque throughout.
Recipe modified with permission from PCC Natural Markets.
Nutritional Information:
482 calories, 32 g. fat, 93 mg. cholesterol, 384 mg. sodium, 5 g. carbohydrate, 3 g. fiber, 40 g. protein
