Hazelnut Encrusted Salmon with a Rainier Cherry Sauce

This recipe works for: Main Dish

Rainier Cherry Sauce

  • 1/4 cup Shallot, minced
  • 4 teaspoons Olive oil
  • 2 cups Oregon Cherry Growers Rainier Cherries, stems removed, minced
  • 1 cup White wine
  • 1/2 cup Butter
  • 1/2 teaspoon Salt

Directions:

  1. Heat the oven to 375°F.
  2. Place fingerling potatoes on a baking sheet; season with 1/2 teaspoon salt; drizzle with 1 tablespoon olive oil.
  3. Roast in oven for 15 minutes or until lightly browned and tender.
  4. Place asparagus on another baking sheet; season with 1/2 teaspoon salt; drizzle with 1 tablespoon olive oil. Roast in oven for 10 minutes or until tender.  
  5. Season salmon with 1 teaspoon salt; press into chopped hazelnuts.  
  6. Place on a parchment lined baking sheet. Bake for 12-15 minutes or until the fish flakes easily with a fork.

To make the cherry sauce:

  1. Sauté shallots in oil in a saucepan for 3 minutes or until tender.
  2. Add cherries and wine; bring to a boil and cook for 5 minutes or until liquid is reduced by half. Slowly whisk in butter; season with salt.
  3. Keep warm.

To serve:

  1. Place salmon on top of roasted asparagus, potatoes; top with sauce. 
Recipe Source:

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.