Hazelnut-Coated Salmon Steaks

Makes 4 Servings


1/4 cup hazelnuts

4 salmon steaks, about 5 ounces each

1 tablespoon apple butter

1 tablespoon Dijon mustard

1/4 teaspoon dried thyme leaves

1/8 teaspoon ground black pepper

2 cups cooked white rice


  1. 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.
  2. 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 steak with nuts. Bake 14 to 16 minutes or until salmon flakes easily with fork. Serve with rice and steamed snow peas if desired.

Nutritional Information

Per Serving: Calories: 329 (30% from fat), Total Fat: 11g, Saturated Fat: 1g, Cholesterol: 72mg, Sodium: 143mg, Carbohydrate: 26g, Dietary Fiber: 1g, Protein: 31g


Recipe Courtesy of: Healthy Recipes for the Holidays ©2004 LW Press, a division of Publications International, Ltd. ISBN: 1-4127-2141-5

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