Ingredients
Ingredients
4 Salmon filets, 6 oz. ea
1 cup toasted hazelnuts, finely
chopped
1/4 cup olive oil
Sauce
8 oz seasonal mixed berries,
i.e., strawberry, blueberry,
blackberry, etc; fresh or
frozen
1/4 cup red wine
1/4 cup brown sugar
1 tsp Dijon ustard
4 oz butter, cut in small pieces
Preparation
Place berries in a small saucepan along with the wine. Bring to a simmer.Cook for about 15 minutes, mashing down the berries as they cook. Strain into a small bowl. return to saucepan. Add brown sugar and mustard. Stir over low heat until sugar is dissolved. Whisk in butter, one piece at a time. Keep sauce warm over low heat.
Heat grill to medium. Brush salmon filets with olive oil on each side. Pat hazelnuts into fish, top and bottom. Grill fish 5 minutes each side.
Serve immediately with sauce drizzled over and around the salmon. Garnish with chopped chives
