YIELDS: 4 Servings
INGREDIENTS:
1/4 cup hazelnuts
4 salmon steaks, about 5 ounces each
1 Tbsp. apple butter
1 Tbsp. Dijon mustard
1/4 tsp. dry thyme leaves
1/8 tsp. black pepper
DIRECTIONS: Preheat oven to 375F. 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 450F. 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.
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