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Hazelnut Coated Salmon Steaks

In the U.S., hazelnuts (also called filberts) are grown almost exclusively in Oregon, and a single tree will yield nuts for hundreds of years. The skins are bitter, so it is best to remove them.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlHazelnuts
4   Salmon steaks - (abt 5 oz ea)
1 tablespoon 15mlApple butter
1 tablespoon 15mlDijon mustard
1/4 teaspoon 1.3mlDry thyme leaves
1/8 teaspoon 0.6mlFreshly-ground black pepper
2 cups 320g / 11ozCooked white rice

Recipe Instructions

Preheat oven to 375 degrees. Place hazelnuts on baking sheet; bake 8 minutes or until lightly browned.

Quickly transfer nuts to clean dry dish towel. Fold towel; rub vigorously to remove as much of the skins as possible. Finely chop hazelnuts using food processor, nut grinder or chef's knife.

Increase oven temperature to 450 degrees. Place salmon in baking dish. Combine apple butter, mustard, thyme and pepper in small bowl. Brush on salmon; top each with nuts.

Bake, nut-side up, 14 to 16 minutes or until fish flakes easily with fork. Serve over rice.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 4 Meat.

Nutrition Facts: Calories 329; Calories from Fat 30%; Total Fat 11g; Saturated Fat 1g; Protein 31g; Carbohydrates 26g; Cholesterol 72mg; Sodium 143mg; Dietary Fiber 1g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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