Northwest Hazelnut Salmon with Mixed Berry Sauce

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

Nutritional information

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.