Cranberry Hazelnut Crusted Salmon
Chef Sarah Marshall
2
10 minutes
10 minutes
American
Dinner
Our Cranberry Red Jalapeño sauce is made with local cranberries and warming spices. We only make this sauce during the holidays and this salmon recipe has become a household fave.
Ingredients
2 tablespoons salted butter
¼ cup finely chopped hazelnuts
¼ cup panko breadcrumbs
1 tablespoon finely chopped fresh Italian parsley
salt and pepper
2 six-ounce salmon fillets
¼ cup Cranberry Red Jalapeño Marshall’s Haute Sauce
4 cups fresh arugula
oil & vinegar
Directions
Preheat the oven to 400 degrees Fahrenheit.
In a small saucepan over medium heat, melt the butter.
In a medium bowl combine the hazelnuts, breadcrumbs, parsley, salt, and pepper. Stir until evenly mixed.
Line a baking tray with parchment paper.
Pat the salmon dry and place it onto the lined baking tray, skin side down. Put half (two tablespoons) of Cranberry Red Jalapeño sauce onto each fillet, spreading evenly.
Pour the melted butter over the hazelnut mixture, mix to combine.
Top each fillet with the mixture, pressing it gently onto the salmon.
Bake for 10-15 minutes, until salmon flakes with a fork.
Serve with olive oil & vinegar dressed arugula.
