Friday, August 16, 2013

Salmon success!

Tonight I decided to go back to my roots of cooking what I call food fusion. I find that the most simple of ingredients create the most fantastic meals.
Hazelnut-coconut salmon is both fast to make, and requires minimal ingredients.

To make:

  • 5 ounce salmon fillet
  • 1 Tbsp mayonnaise
  • 1 1/2 tsp lemon juice
  • 1/2 tsp Goya Adobo seasoning
  • 1/4 tsp black pepper
  • 1/2 tsp dried Rosemary, crushed
  • 1 Tbsp flaked coconut
  • 1/8 cup finely chopped Filberts (hazelnuts)
Mix together the mayonnaise and lemon juice.  Spread evenly on the flesh side of the salmon fillet.   Sprinkle with the adobo, black pepper and rosemary.  Top with chopped hazelnuts, and coconut.

Bake at 400° for 15-18 minutes, or until fish flakes easily with a fork.
Serve with steamed vegetables, and rice if desired.

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  1. Sounds awesome! I have a recipe for hazelnut crusted scallops I've been meaning to try- lol thank you for reminding me!

    1. Thank you! I'll admit that this is a tweak from a recipe. The original recipe did not call for coconut, or the Goya Adobo seasoning.



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