- 3 tablespoons olive oil
- 5 to 8 ounces salmon fillet
- 1/4 cup hazelnuts, finely chopped
- 2 ounces white wine
- 1/4 cup water
- 1 tablespoon butter
- 1/4 cup coarsely ground hazelnuts
- 1/2 cup blueberries
Coat salmon in 1 tablespoon of the olive oil, then coat all sides in chopped hazelnuts. Heat remaining oil in a sauté pan. Place salmon skin side up in a pan and sauté one minute. Turn and sauté other side for one minute.
Leaving salmon in sauté pan, deglaze bottom of pan with 1 ounce of the wine and water. Place pan in 400°F oven and bake until fish is cooked through, about 7 to 10 minutes.
Remove from oven and deglaze pan a final time with butter and remaining wine. Garnish with coarsely chopped hazelnuts and blueberries.
Fish cooking tip: Never add lemon or lime juice before or during the cooking of fish. The acids break down the flesh and makes it mushy! Squirt fresh lemon or lime juice on the fish AFTER its cooked.
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