Salmon inspired by the flavors of the Pacific Northwest.
4 6oz. Salmon filets
1 cup toasted hazelnuts, finely chopped
¼ cup olive oil
8 oz seasonal mixed berries, i.e.;strawberry, blueberry, black berry, etc.;fresh or frozen
¼ cup red wine
¼ cup brown sugar
1 teaspoon Dijon mustard
4 oz butter, cut in small pieces
No nutrition information available
Place berrie in a small saucepan along with the wine. Bring to a simmer. Cook for about 15 minutes, mashing down berries as they cook. Strain into a small bowl. Return to the saucepan. Add brown sugar and mustard. Stir over low heat until sugar is dissolved. Whisk in butter, one piece at a time. Keep sauce warm over low heat.
Heat grill to medium. Brush salmon with olive oil on each side. Pat hazelnuts into fish, top and bottom. Grill fish 5 minutes each side.
Serve immediately with sauce drizzled over and around salmon.