Toasted Hazelnut Salmon Salad
If you can't find hazelnuts (filberts) use pecans.
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- 1 c
- wild honey
- 1 c
- dijon mustard
- 1/2 c
- olive oil
- 3 Tbsp
- freshly squeezed lemon juice
- 6 oz salmon filets, skinned and deboned
- 1/2 tsp
- sea salt
- 1 tsp
- white pepper
- 3 c
- hazelnuts, measured then finely ground
- 1 c
- toasted hazelnuts, chopped
- olive oil for cooking
- 12 c
- mixed salad greens
- 1 pt
- grape tomatoes
- 1 can(s)
- mandarin orange segments, drained and chopped
1Preheat oven to 350 degrees.
2In a small bowl whisk together the honey, Dijon mustard, olive oil and lemon juice.
3Remove 1/3 cup, set the other 2/3 cup aside.
4Using a brush lightly coat salmon filets, then press into ground hazelnuts-I like doing this part in a pie tin.
5Repeat until all salmon filets are prepared.
6Add 1 tablespoon olive oil to a large, oven safe skillet.
7Over medium heat lightly brown salmon filets, 2-3 minutes per side.
8Place skillet (with filets) in preheated oven for an additional 5 minutes.
9Meanwhile place 2 cups of salad greens on each of 6 plates.
10Divide tomatoes and chopped oranges evenly between plates.
11Remove filets from oven, place one on each bed of prepared greens.
12Evenly divide remaining 1 cup chopped, toasted hazelnuts.
13Whisk the reserved dressing, drizzle over salads.