Traditional NW Foods

For a class project I worked on creating a blog educating people about NW Traditional Native Foods. One of the recipes included was this delicious Salmon coated in Hazelnuts.. You have to try it.

Nut Crusted Salmon

You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
Acorns can easily be substituted for hazelnuts at your discretion.  Best served along with cooked, fresh, in-season vegetables, like asparagus.

1 1/2 cups Acorns or Hazelnuts
2 Eggs
2 filets of Salmon
Salt and Pepper

Preheat oven to 425 degrees.
Place nuts in food processor and pulse until fine.
Whisk together the two eggs in a dish.

Season filets with salt and pepper.

Then coat each in the egg mixture, followed by the nut mixture. Repeat until all are coated and wrap in aluminum foil.

Bake for 10-15 minutes, and allow fish to rest.
Serve with brown rice and roasted asparagus.

Enjoy!