Hazelnut Encrusted Salmon with a Rainier Cherry Sauce

This recipe works for: Main Dish

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.