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Ингредиенты
- 4 x fresh salmon fillets, (6 to 8 oz)
- 4 Tbsp. canola oil Salt and freshly grnd black pepper, to taste
- 1/2 c. hazelnuts, roasted and crushed *Shiitake Mushroom Pear & Applejack Compote***
- 2 Tbsp. canola oil
- 1/4 med onion, sliced
- 1 pkt shiitake mushrooms, (1 1/2 oz) stemmed and sliced
- 1 x semi-hard Bosc pear, peeled and diced
- 1/4 c. applejack brandy Salt and freshly grnd black pepper, to taste
Инструкции
- Complete Title: Grilled Salmon Crusted w/ Hazelnuts w/ Shiitake Mushroom, Pear & Applejack Compote
- Brush each fillet with 1 Tbsp. of the oil and season with the salt and black pepper. Grill to preferred doneness; then generously coat each fillet with the hazelnuts.
- Place the coated fillets on serving plates and top with the Shiitake Mushroom, Pear & Applejack Compote. Serve immediately.
- YIELD: 4 SERVINGS
- Shiitake Mushroom, Pear & Applejack Compote:
- In a medium-sized skillet, heat the oil and saute/fry the onion for 3 to 5 min or possibly till translucent/soft. Add in the mushrooms and pear and saute/fry till the mushrooms wilt.
- Remove from heat. Pour in the brandy and return to heat. The mix will flare, but the flame will burn out when the alcohol has evaporated. Cook for 1 minute more, then add in the salt and black pepper. Keep hot.
- SILVER THATCH INNCHARLOTTES VILLE, VIRGINIA
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 520 | |
| Calories from Fat 335 | 64% |
| Total Fat 37.61g | 47% |
| Saturated Fat 6.85g | 27% |
| Trans Fat 0.03g | |
| Cholesterol 109mg | 36% |
| Sodium 117mg | 5% |
| Potassium 788mg | 23% |
| Total Carbs 2.05g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.56g | 0% |
| Protein 41.65g | 67% |
