Hazelnut Crusted Grilled Salmon with Mixed Berry Sauce

By rmulleni

Ingredients

• Sauce:
• 8 oz seasonal mixed berries (strawberries, blueberries & blackberries)
• 1/4 c red wine
• 1/4 c brown sugar
• 1 tsp Dijon-style mustard
• 2 oz butter, cut in small pieces
• 1 large salmon filet, skinned 24-30 oz
• 1/4 c olive oil
• 1 c toasted hazelnuts, finely chopped

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

Place berries in saucepan along with the wine. Bring to a boil, reduce heat and simmer for about 15 min. Mash berries down as they cool. Strain into a small bowl, Return to saucepan. Add brown sugar and mustard. Stir over low heat until sugar is dissolved. Whisk in butter, one piece at a time. Keep sauce warm over low heat.

Heat Grill to medium. Brush salmon filets with olive oil on each side. Pat hazelnuts firmly into fish, top and bottom. Spray grill with cooking spray. Grill fish 5 minutes on each side. Serve immediately witha side of rice pilaf and the berry sauce drizzled over and around the salmon.

The unused portion of sauce freezes well.