Wild Salmon with Hazelnuts Over Spinach |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. 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:
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.
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