Wild Salmon Fillets with Basil and Hazelnut Crust | PCC Natural Markets

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Wild Salmon Fillets with Basil and Hazelnut Crust

Serves: 4

5
Your rating: None (4 votes)
Your rating: None (4 votes)

As the salmon cooks, the topping bastes the fish and keeps it beautifully moist. The peppery brightness of fresh basil is perfectly balanced by the earthy Northwest hazelnuts.

Ingredients

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Preparation

Cut the salmon into 4 equal portions.

Place the remaining ingredients in a food processor or blender and blend until coarsely chopped (sort of the consistency of fine pickle relish). If the mixture is a little dry, add a bit more olive oil. Coat the salmon in this mixture. Refrigerate for 30 minutes, or up to overnight.

Place the salmon, skin side down, on a hot grill and cover the grill. Cook for 15 to 20 minutes, depending on the thickness, or until the salmon is opaque through. To serve: with a pancake spatula, scoop each fillet off its skin and directly onto a warmed plate. Garnish with basil leaves and lemon slices.

Notes

Recipe by Lynne Vea, PCC Chef

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