toasted hazelnut salmon salad

Name: Toasted Hazelnut Salmon Salad
Prep time: 20 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) wild honey; 1 cup(s) dijon mustard; 1/2 cup(s) olive oil; 3 tablespoon(s) freshly squeezed lemon juice; 6 - 6 oz salmon filets, skinned and deboned; 1/2 teaspoon(s) sea salt; 1 teaspoon(s) white pepper; 3 cup(s) hazelnuts, measured then finely ground; 1 cup(s) toasted hazelnuts, chopped; - olive oil for cooking; 12 cup(s) mixed salad greens; 1 pint(s) grape tomatoes; 1 can(s) mandarin orange segments, drained and chopped

6 Pinches

Diana Adcock

Yes, IL

Updated on Aug 27, 2014

If you can't find hazelnuts (filberts) use pecans.

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prep time 20 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 cup wild honey
1 cup dijon mustard
1/2 cup olive oil
3 tablespoons freshly squeezed lemon juice
6 - 6 oz salmon filets, skinned and deboned
1/2 teaspoon sea salt
1 teaspoon white pepper
3 cups hazelnuts, measured then finely ground
1 cup toasted hazelnuts, chopped
- olive oil for cooking
12 cups mixed salad greens
1 pint grape tomatoes
1 can mandarin orange segments, drained and chopped

How To Make toasted hazelnut salmon salad

Step 1

Preheat oven to 350 degrees.

Step 2

In a small bowl whisk together the honey, Dijon mustard, olive oil and lemon juice.
Step 3

Remove 1/3 cup, set the other 2/3 cup aside.
Step 4

Using a brush lightly coat salmon filets, then press into ground hazelnuts-I like doing this part in a pie tin.
Step 5

Repeat until all salmon filets are prepared.
Step 6

Add 1 tablespoon olive oil to a large, oven safe skillet.
Step 7

Over medium heat lightly brown salmon filets, 2-3 minutes per side.
Step 8

Place skillet (with filets) in preheated oven for an additional 5 minutes.
Step 9

Meanwhile place 2 cups of salad greens on each of 6 plates.
Step 10

Divide tomatoes and chopped oranges evenly between plates.
Step 11

Remove filets from oven, place one on each bed of prepared greens.
Step 12

Evenly divide remaining 1 cup chopped, toasted hazelnuts.
Step 13

Whisk the reserved dressing, drizzle over salads.
Step 14

Serve.
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