Hazelnut Crusted Salmon with Honey Dijon Glaze
by Jay Wadams
My recipe for Hazelnut Crusted Salmon is a guaranteed crowd-pleaser and a fabulously quick and easy dinner recipe. Made from juicy salmon fillets with a tangy honey Dijon glaze, all topped off with a crunchy hazelnut crumb. This is a meal you'll want to make again and again!
Ingredients
- 4 120g (4.25 oz) salmon fillets skin on or off
- 1.5 Tbsp Dijon mustard
- 1 tsp honey
- 50 g hazelnuts roasted and skinned
- 1 lemon zested
- small bunch of dill roughly chopped
- 1 tsp paprika
- ½ tsp sea salt
- ¼ tsp garlic powder
- olive oil spray
to serve:
- mashed potatoes
- green vegetables e.g. beans, asparagus, broccoli, peas
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 200°C / 400°F / Gas 6. Line a medium oven tray with baking paper. Boil your potatoes for mashing, and prepare any greens you would like with the salmon.
- GLAZE SALMON: Place the salmon fillets on the prepared tray, evenly spaced apart. Stir together the mustard and honey in a small bowl, then spoon the mixture over the salmon fillets, brushing it along the sides (see notes).
- MAKE HAZELNUT CRUMB: Combine the hazelnuts, lemon zest, dill, paprika, salt, and garlic powder in the bowl of a food processor fitted with the blade attachment. Pulse until you have a lovely rustic, crumbly mixture.
- ROAST: Spoon the hazelnut mixture over each salmon fillet, pressing down gently so that it sticks to the surface. Spray or drizzle with a little olive oil, then roast in the preheated oven for 12-14 minutes until the crumb is golden brown and the salmon is just cooked through.
- SERVE: While the salmon is cooking, prepare your mashed potatoes and boil or steam your greens. Spread the mashed potatoes onto warmed plates, top with the salmon and a side of greens and serve immediately with lemon wedges of the quick sauce in the notes below.
Notes
NOTE: I like to make a quick sauce to accompany this meal by making a double portion of the honey Dijon glaze and mixing it with a couple of tablespoons of mayonnaise, a squeeze of lemon, and some more fresh dill. Delicious!
NOTE 2: If you don't have a food processor, place all of the crumb ingredients in a zip-loc bag, close it up and give it all a good whack with a rolling pin until it is nice and crumbly.
Nutrition
Serving: 1fillet | Calories: 313kcal | Carbohydrates: 16g | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 417mg | Potassium: 969mg | Fiber: 4g | Sugar: 3g | Vitamin A: 313IU | Vitamin C: 25mg | Calcium: 47mg | Iron: 2mg