Grilled Salmon Crusted with Hazelnuts with Shiitake Mushroom, Pear & Applejack Compote
Nutrition
Calories: 772 kcalCarbohydrates: 14 gProtein: 59 gFat: 63 gSaturated Fat: 15 gCholesterol: 143 mgSodium: 293 mgFiber: 8 gSugar: 9 gVitamin A: 3.225 IUCalcium: 63 mgIron: 10 mg
Ingredients
- 32 oz salmon fillet 8oz portions fresh salmon fillets
- 4 tbsp canola oil
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- 1/2 cup hazelnuts roasted and crushed
- 2 tablespoons canola oil
- ¼ whole Fresh medium onion sliced
- 1 ½ oz mushroom shiitake mushrooms stemmed and sliced
- 1 whole bosc pear semi firm, peeled and diced
- ¼ cup applejack brandy
- 1 dash salt to taste
- 1 dash Black pepper freshly ground
Instructions
- Brush each fillet with 1 tbsp of the oil and season with the salt and black pepper. Grill to preferred doneness, then generously coat each fillet with the hazelnuts.
- To prepare Shiitake mushroom, pear and applejack compote : In a medium-sized skillet, heat the oil and sauté the onion for 3 to 5 minutes or until translucent. Add the mushrooms and pear and sauté until the mushrooms wilt.
- Remove from heat. Pour in the brandy and return to heat. The mixture will flare, but the flame will burn out when the alcohol has evaporated. Cook for 1 minute more, then add the salt and black pepper. Keep warm.
- Place the coated fillets on serving plates and top with the Shiitake Mushroom, Pear & Applejack Compote. Serve immediately.