Recipe Servings: 4 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 18 minutes
1 pound salmon fillets
1/4 cup Lucini™ Roasted Hazelnut and Extra Virgin Vinaigrette
1/4 cup soy sauce
1 tablespoon fresh lemon juice
1/4 teaspoon turmeric
1 bell pepper, cut into thin strips
1/2 cup pineapple, large chop of fresh or canned without syrup
1/4 cup roasted hazelnuts, chopped
2 tablespoons Lucini® Premium Select Extra Virgin Olive Oil®
Wash and dry salmon and place in a coverable bowl. Emulsify the vinaigrette, soy sauce, lemon juice and turmeric. Reserve 1/2 of this mixture and pour the other 1/2 over the fish. Cover salmon and refrigerate for 35-45 minutes.
While the salmon marinates, roast the hazelnuts in a 450-degree oven for about 10 minutes until the skins begin to blister. Allow nuts to cool and then chop and save.
Remove salmon from refrigerator. Heat 1 tbsp of olive oil in a non-stick pan and then add salmon to the pan skin side down. Oil another smaller pan on the bottom and immediately place this other pan on top of the fish to keep the fish from curling during the cooking process. Cook for 4 minutes with the skin down, then turn the salmon over and cook skin side up for two more minutes.
While you cook the fish, heat the other 1 tbsp of olive oil in another pan. When the pan is hot, add the peppers, pineapple and reserved marinade and sauté for 2 minutes.
To serve, top each 1/4 lb serving of salmon with a corresponding 1/4 of hazelnuts, peppers, pineapple and sauce from your pan.
Not only is salmon a beautiful and flavorful fish, but it is also one of the best sources of omega3 fatty acids – conducive to brain cell development and shown to reduce the risk of cardiovascular disease, some cancers and hypertension. This preparation compliments the naturally full flavor of salmon with the earthy, bass notes of Lucini® Roasted Hazelnut & Extra Virgin Vinaigrette and the slightly sharp sweet and sour of pineapple. The bell pepper and roasted hazelnuts add visual and textural complexity.