“A coating of toasted hazelnuts encrusted on a fresh, sweet fillet of salmon adds a buttery, smoky flavor,” Robert M. Landolphi writes in “Gluten-Free Every Day Cookbook.” “The Cilantro-Lime Crème adds the perfect bit of tang.”
Hazelnut-encrusted Salmon with Cilantro-Lime Crème
1/4 cup sour cream
1 tablespoon freshly squeezed lime juice
1 teaspoon minced fresh cilantro
Salt, to taste
Freshly ground pepper, to taste
1/2 cup tapioca flour
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup hazelnuts, ground
1/3 cup gluten-free dried bread crumbs
2 tablespoons minced fresh rosemary
2 large eggs
Olive oil, for pan-frying
4 (6-ounce) salmon fillets, skin and pin bones removed
Preheat the oven to 375 degrees.
For the crème: In a small bowl, whisk together the sour cream, lime juice and cilantro. Season with salt and pepper to taste and refrigerate until needed.
For the salmon: In a shallow bowl, combine the tapioca flour and a pinch each of salt and pepper. Set aside. In a 9-inch pie plate, combine the hazelnuts, breadcrumbs and rosemary; stir to blend. In a small bowl, whisk the eggs until pale and frothy.
In a large ovenproof skillet, heat 1/4 inch olive oil over medium-high heat. Dredge both sides of the salmon fillets in the tapioca flour, then in the eggs, then in the hazelnut mixture. Place the salmon fillets in the skillet and cook until lightly browned on the bottom, 2 to 3 minutes. Flip the salmon over and repeat on the other side. Transfer the pan to the oven and roast until the salmon is flaky and slightly translucent, 5 to 7 minutes. Serve with a dollop of Cilantro-Lime Crème.
Makes 4 servings.
From “Gluten-Free Every Day Cookbook” by Robert M. Landolphi