Hazelnut & Almond Crusted Salmon

This encrusted salmon is almost too easy.  It’s also really good for you and full of good fats and lean protein, enjoy!

Hazelnut & Almond Crusted Salmon
Prep Time: 5 min
Total Time: 25 min
Serves 2

Ingredients:

• 2 Salmon Fillets (or 6oz salmon per person)
• 1/2 cup Raw Hazelnuts (about 30 hazelnuts)
• 1/3 cup Raw Almonds (about 20 almonds)
• Agave Nectar*
• Olive Oil (in an oil mister if possible)
• Sea Salt
• Black Pepper

Instructions:

1. Pre-heat the oven to 350.
2. Place all of the nuts into a ziplock bag. Seal the bag but leave a gap for the air to escape. Use a kitchen mallet or hammer to pound the nuts into “crumbs”. Pound them pretty fine but be sure not to over work them because you’ll end up with nut butter :-)
3. Spray the salmon with olive oil and season with a little sea salt and pepper.  The fish already has a lot of oil and fat so a light mist is all that’s needed for flavor and the sea salt and pepper to stick.
4. Cut two 12-inch pieces of foil and place dull side up, spray with a mist of olive oil. (Fish tends to stick to the shiny side.)
5. Flip the salmon over and place the seasoned side onto individual foils.
6. Lightly mist the top of the salmon with olive oil and season with sea salt and pepper.
7. Divide equally and sprinkle the chopped nuts over the top of the salmon fillets. Use your fingers to spread the nuts over the top and down the sides if you have a thicker fillet.
8. Drizzle the nuts with agave nectar, about one tablespoon per fillet depending on the length of the fish. The agave nectar will add sweetness and flavor but will also make the nuts stick together.
9. Fold up all sides of the foil to make a little pocket and place directly on the baking rack of the preheated oven for about 18 minutes or until the salmon is opaque all the way through.

*Agave Nectar is similar to honey and can be found at most grocery stores. It has a lighter, sweeter flavor and is low-glycemic so it won’t spike your blood sugar.

Tips for this recipe:

• Buy salmon fillets that already have the skin removed or ask the person at the fish counter to do it for you.
• Fresh is best, but if using frozen only use frozen salmon that is in a vacuum sealed pack to make sure it retains it’s freshness. Place the frozen pack in a bowl with room temperature water for about 15 minutes to thaw it out, wait until it is completely thawed to cook it or you will have an overcooked outside with a raw middle.
• You can use any combination of nuts in any proportion with this recipe, but we think hazelnuts and almonds taste the best :-)
• Your salmon will cook faster if you wrap each piece individually, but you can cook one big fillet as well. Thinner pieces (less than 1 inch thick) tend to cook in about 13-14 minutes, thicker pieces about 18-22 minutes. You’ll know it’s done when it is opaque and a knife goes right through it. It’s ok to server salmon a little on the rare side too if you prefer.
• The foil pockets can be placed on a grill as well, just make sure to use your temperature gauge and cook it around 350 degrees or less so it cooks well.
• Use raw nuts, not salted and oiled nuts. Raw nuts have more flavor and nutrition, and though they are toasted in this recipe, they will still have more nutrition than others. Using raw nuts also helps you control the amount of salt added to your dish.