Hazelnut-Crusted Salmon

Think for a moment about your favorite recipes. Where did they come from? Are they from a long-loved cookbook that you've had for years? Are they part of your family folklore? Or did you make them up yourself?

I love to cook! In my recipe repertoire are countless, excellent meals prepared by my mother. But mom was not a very adventuresome cook. Simple meat and potatoes and "normal" vegetables were served in our kitchen. It wasn't until I moved away from home that I discovered the wonders of shellfish, couscous, mushrooms, and a wealth of vegetables (asparagus, broccoli, and Brussels sprouts to name a few).

Once I broke away from the meat-and-potatoes framework, I started to really enjoy cooking. And I wanted to share my new-found experience with others. So I began submitting my "new creations" to cooking magazines (Sunset, Cooking Light, etc.).

Several years ago I entered a recipe contest—the requirement was that we focus on local ingredients. My family and I live in the Pacific Northwest. so I chose salmon and hazelnuts—both plentiful in our area.

Atlantic salmon is farm-raised, but Pacific salmon are wild-caught. There are five species of Pacific salmon: king (which some think is the best-tasting because of its high-fat content), sockeye with its bright orange-red flesh, Coho (silver) salmon, humpback (pink) salmon which is light-colored and much lower in fat, and chum salmon. We prefer King and sockeye.

Hazelnuts are also known as filberts. Although Turkey is the largest producer of hazelnuts in the world, Oregon state produces 99 percent of the hazelnuts in the United States. We are lucky enough to have 20 wild hazelnut trees on our property.

I have received many favorable comments about this recipe. Although it makes a beautiful presentation for a company dinner it is easy enough to prepare for your family. 

Mayonnaise might seem an odd accompaniment to salmon, but it keeps the flesh moist. Citrus is a common complement to seafood, so orange marmalade and zest seemed a natural addition. Hazelnuts provide a contrasting crunch to the softness of the salmon flesh. Other nut meats could probably be used as well—almonds, walnuts, or pecans.

By the way, I know that the photo I've shared is less than stellar, but my family was hungry! The next time I make this meal, I'll try to capture a better image.

Hazelnut-Crusted Salmon

Equipment you will need

• a sharp knife and cutting board for cutting salmon into 4 pieces

• parchment paper

• baking sheet

• small mixing bowl

• spoon or rubber scraper for mixing ingredients

Ingredients

• 1 pound salmon fillet, cut into 4 equal-size pieces

• non-stick cooking spray

• 1/2 cup mayonnaise, (I used fat-free)

• 1 tablespoon orange marmalade, minced

• 2 teaspoons fresh tarragon, minced

• 1/2 teaspoon fresh orange zest

• 1/2 cup chopped hazelnuts

• 1/2 teaspoon salt

• 1/8 teaspoon black pepper, freshly ground

Instructions

1. Preheat oven to 400 degrees F.

1. Place a sheet of parchment paper on a baking sheet; spray lightly with non-stick cooking spray.

1. Place salmon pieces, skin-side down, on parchment.

1. Mix together mayonnaise, marmalade, orange zest, and tarragon in a small mixing bowl. Using a spoon or rubber scraper spread equal amounts of mayo/marmalade mixture over each of the 4 salmon pieces.

1. Sprinkle hazelnuts on top of the mayonnaise mixture and then season each salmon piece with salt and pepper.

1. Bake in preheated oven for about 15 minutes or until fish flakes easily with a fork.