Hazelnut braised salmon
Hazelnut Braised Salmon recipeThis article was published by: Matthew
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- Four 8-ounce salmon fillets
- 2 cups finely chopped hazelnuts
- 1/4 cup butter
- 1/2 cup water
- 1 Tablespoon chopped shallots
- 1/2 cup Frangelico liqueur
- 1 pint heavy cream
- salt and pepper to taste
Press the salmon fillets into the hazelnuts, lightly coating the fillets. Preheat a 9-inch saute pan with butter and sear the salmon on both sides about 30 seconds each or until light brown. Transfer to a baking dish and add water. Bake in a 350-degree oven for 10 to 15 minutes or until the salmon is firm to the touch.
In a saucepan reduce the shallots and Frangelico liquor by half. add heavy cream, and reduce by half again, stirring continuously. Continue to reduce until the sauce begins to thicken. Add salt and pepper to taste. Ladle 4 tablespoons of sauce on each serving plate, place a salmon fillet on the sauce, garnish, and serve.
Reference: Hazelnut braised salmon
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