Wild Salmon with Hazelnuts Over Spinach Recipe

Wild Salmon with Hazelnuts Over Spinach Recipe photo by Taste of Home

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We serve only fresh line-caught wild salmon here at the hotel. The crunchy toasted hazelnuts and the spinach add great flavor.

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Wild Salmon with Hazelnuts Over Spinach Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

10 15 25

Ingredients

8 wild salmon fillets (7 ounces each)
1/2 pound fresh baby spinach
1 tablespoon plus 1/2 cup butter, divided
6 garlic cloves, minced
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup chopped hazelnuts, toasted

Directions

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon skin side down, covered, over medium heat or broil 4 in. from the heat for 12-14 minutes or until the salmon flakes easily with a fork.
Meanwhile, in a large skillet, saute spinach in 1 tablespoon butter until tender; remove from the pan and keep warm. In the same skillet, saute garlic in remaining butter for 1 minute. Stir in the lemon juice, salt and pepper.
Place spinach on serving plates; top with salmon. Drizzle with butter mixture and sprinkle with hazelnuts. Yield: 8 servings.

Nutritional Facts 1 fillet with 2 tablespoons spinach and 1 tablespoon sauce equals 532 calories, 39 g fat (13 g saturated fat), 151 mg cholesterol, 304 mg sodium, 4 g carbohydrate, 1 g fiber, 42 g protein.

Originally published as Wild Salmon with Hazelnuts Over Spinach in Country August/September 2010, p52