Wild Salmon Fillets with Basil and Hazelnut Crust

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  • 1 1/2 pounds wild salmon fillet, skin-on
  • 2 cups basil leaves
  • 1/2 cup coarsely chopped fennel
  • 1/3 cup extra virgin olive oil
  • 2 large cloves garlic, peeled
  • 1/4 cup chèvre cheese
  • 1/4 cup toasted hazelnuts
  • 1/4 teaspoon salt


Cut salmon into 4 equal portions.

Place remaining ingredients in a food processor or blender and blend until coarsely chopped (the consistency of fine pickle relish). If the mixture is a little dry, add a bit more olive oil. Coat salmon in this mixture. Refrigerate for 30 minutes or overnight.

Place salmon, skin side down, on a hot grill and cover. Cook for 15 to 20 minutes, depending on the thickness, or until salmon is opaque through.

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