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.

Tuscan Stuffed Chicken Breast

Where is Tuscany?

Many people believe that Tuscany is the name of an Italian village. No, not a village nor a town or province. Technically, Tuscany is a region of Central Italy—the fifth largest in which you will find Florence, Siena, Pisa, and so much more.

But to me, Tuscany is not simply a place on the map—it’s a feeling, an attitude, a way of life.

Mention Italy to anyone and the first image that comes to mind is that of the Tuscan countryside. The easy-going Italian way of life (la dolce vita), is due in part to what seems an instinctive knowledge of how to drink and eat well. And why not? The idyllic climate of this area produces some of the world’s most flavorful grapes, cheeses, meats, olives, fruits, and vegetables.

I created this easy recipe as an homage to the foods, the flavors, and the feeling of Tuscany.

Tuscan Stuffed Chicken Breast

Cook Time

Prep time: 15 min

Cook time: 20 min

Ready in: 35 min

Yields: 4 servings

Equipment You Will Need

• Small saute pan
• Sharp knife (serrated works best)
• baking sheet
• parchment paper

Ingredients

• 2 slices prosciutto, chopped
• 4 medium boneless, skinless chicken breasts
• 1/4 cup shredded provolone or Asiago cheese
• 2 tablespoons oil-packed sun-dried tomatoes
• 2 teaspoons minced green onion
• 1 1/2 tablespoons sour cream
• 1 1/2 tablespoons basil pesto (I used homemade but you could use jarred pesto. See below for my homemade recipe)
• 1 1/2 tablespoons seasoned Italian bread crumbs
• 2 tablespoons Panko bread crumbs

Instructions

1. Preheat oven to 425 degrees F.
2. Place the prosciutto in a small sauté pan and cook over medium heat until crisp. Set aside to cool.
3. Using your sharp serrated knife, cut a deep pocket in each chicken breast. Begin by making a slit in the widest side of the breast. Work carefully so that you do not tear the flesh.
4. Combine the provolone or Asiago, sun-dried tomatoes, green onions, and chopped crisped prosciutto. Divide the filling among the 4 chicken breasts; push carefully into each pocket.
5. Place a sheet of parchment paper on your baking sheet. Place the stuffed chicken breasts on the parchment.
6. Combine the sour cream and pesto. Using the back of a spoon coat the top of each breast portion with the sour cream/pesto mixture.
7. Combine the Italian bread crumbs and the Panko bread crumbs. Pat on each breast portion.
8. Bake in preheated oven for about 20 minutes or until no longer pink.

Carb Diva's Homemade Basil Pesto

Ingredients

• 2 cups basil leaves, gently packed
• 1/2 cup walnuts
• 2 tsp. minced garlic
• 1 1/2 cups olive oil
• 1 cup Parmesan cheese, grated
• 3/4 tsp. salt

Instructions

Place basil, walnuts, and garlic in the bowl of a food processor. Pulse into finely chopped. Add oil, cheese, and salt and process until a smooth paste, stopping several times to scrape down sides of the bowl.

Smoked Salmon Hash

I love breakfast--in fact, I'm happy to have "breakfast for dinner" But pancakes, waffles or cinnamon rolls are not really my thing. My number one love is potatoes--creamy and whipped, fluffy and baked, or crispy fried.

Today I had three potatoes in my pantry--one russet and two yams. And a large sweet onion.

What to do?

My thoughts turned to hash. But what protein could/should I pare with a mix of potatoes that are somewhat sweet/somewhat earthy? Ham or bacon are obvious. But I don't do obvious.

...And then I noticed the smoked salmon tidbits in the seafood section of my local grocer. They're not beautiful fillets--but who needs beautiful fillets when you're making hash? Little bits are just fine. And smoked salmon with dense russets, sweet yams, and creamy sauteed onions sounds like a perfect match to me.

Smoked Salmon Hash

Equipment you will need

• Microwave
• Paring knife
• Large knife and cutting board for dicing potatoes and onions
• Large sauté pan
• Spatula

Ingredients

• 1 large russet potato
• 2 medium-sized yams
• 1 large sweet onion, diced
• 1 tablespoon olive oil
• 1/4 pound smoked salmon
• 1 tsp. fresh minced dill, (optional)

Directions

1. Using a small paring knife, pierce the russet potato in several places. Microwave for 4 minutes. When cool enough to handle, remove the peel and dice the potato (about 1/2-inch dice).
2. Pare the yams and dice (about 1/2 inch).
3. Heat a large sauté pan over medium heat. Add the olive oil to the pan and swirl to coat the bottom of the pan. Add the diced potatoes, yams, and onions to the pan; cook for about 5 minutes or until the onions begin to soften and the potatoes brown a bit. Stir and cook for about 3 minutes more so that all sides of the potatoes start to get brown and crispy.
4. Mince the smoked salmon and add to the potato/onion hash. Continue to cook and stir until the salmon is heated through.
5. Sprinkle with fresh dill and serve.

Chocolate Coffee Mousse

As I write this, I've not much time to write. I am at "full tilt" in the kitchen. Thusfar:

• I have made tagliatelle pasta
• A bolognese is simmering on the stove.
• The appetizer will be crostini with brie and mango chutney
• Chopped kale with golden raisins, truffled Marcona almonds, crumbled Gorgonzola, and a lemon vinaigrette make the salad.
• Chocolate coffee mousse with a hint of Chambord is chilling.

I am having an absolute blast! (Those who really know me will understand this).

Yes, the diet starts tomorrow. I'm sorry that you can't join us (well no, not really), but here is the recipe for the mousse. I hope that helps a bit:

Chocolate Coffee Mousse

Ingredients

• 12 oz. semisweet chocolate chips
• 1 pound silken tofu, drained
• 1/4 cup strong black coffee
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon Chambord

Instructions

1. Place the chocolate and coffee in the top of a double boiler over simmering water. Stir occasionally and remove from heat when melted and smooth.
2. Place the tofu, chocolate mixture, and remaining ingredients in a blender. Process until thoroughly mixed and smooth.
3. Divide among 6 dessert dishes. Chill for at least 2 hours or as long as overnight. 
4. Suggested garnishes (optional) -- fresh raspberries or strawberries, grated dark or white chocolate, mint leaves