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by Salty’s Portland Chef Jeremy McLachlan
(Serves 4)
4 each 8-ounce salmon fillets
salt and pepper
1 tablespoon canola oil
1 cup hazelnut crust, see recipe below
4 tablespoons herbed chèvre
1 teaspoon Pinot Noir reduction, see recipe below
Season fillets with salt and pepper. In a sauté pan add the oil and place the salmon in the pan. Dust the salmon with the hazelnut crust. Place in a pre-heated 400 degree oven for 12 minutes or until golden brown. Remove the salmon from the oven and top with herbed chèvre. Using a spoon, drizzle the reduction over the salmon.
Hazelnut Crust
1/2 cup chopped hazelnuts (not toasted)
1/4 cup Panko breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon onion granules
dash cayenne pepper
Combine all ingredients in a food processor and blend for 25 seconds. If you do not have a food processor, mix with your hands.
Pinot Noir Reduction
1 bottle Erath Pinot Noir
2 tablespoons sugar
Place the Pinot Noir in a sauce pot and reduce the liquid by two-thirds. Add the two tablespoons of sugar and chill.
