Wild Salmon with Hazelnuts Over Spinach Recipe

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

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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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 each: 532 calories, 39g fat (13g saturated fat), 151mg cholesterol, 304mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 42g protein.

  • 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
  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

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