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

Wild Salmon with Hazelnuts Over Spinach Recipe

Publisher Photo
We serve only fresh line-caught wild salmon here at the hotel. The crunchy toasted hazelnuts and the spinach add great flavor.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Place spinach on serving plates; top with salmon. Drizzle with butter mixture and sprinkle with hazelnuts. Yield: 8 servings.
Originally published as Wild Salmon with Hazelnuts Over Spinach in Country August/September 2010, p52

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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