Salmon In Hazelnut Crust With Grilled Leeks

Italian cuisine, with its roots tracing back to ancient Rome, has evolved into a celebrated culinary tradition known for its emphasis on fresh, high-quality ingredients. This recipe exemplifies the Italian approach to cooking, combining simple yet flavorful ingredients to create a nutritious and delicious dish.

The use of salmon trout provides heart-healthy omega-3 fatty acids, while hazelnuts offer protein, fiber, and beneficial fats. Leeks, part of the allium family, contain antioxidants and may help reduce inflammation. The extra virgin olive oil in this recipe is rich in monounsaturated fats and antioxidants, contributing to heart health.

Ingredients

- 9 oz salmon fillet (1 piece)

- 2 medium leeks

- 1/3 cup hazelnut flour

- 1/4 cup grated Parmigiano Reggiano

- 1/4 cup chopped hazelnuts

- Small sprigs of rosemary and parsley

- 1 garlic clove

- 1/2 organic lemon

- 1 tsp apple cider vinegar

- 1 tsp maple syrup

- 2 tbsp dry white wine

- Extra virgin olive oil

- Salt

method

1. Mix zest of 1/2 lemon, juice of 1/4 lemon, 1 tbsp olive oil, 2 tbsp white wine, and minced garlic with a pinch of salt for the citronette.

2. Marinate fillet in citronette for 20-25 minutes in the refrigerator.

3. Clean and halve leeks lengthwise.

4. Grill leeks 7-8 minutes per side, turning occasionally.

5. Mix 2 tsp olive oil, pinch of salt, 1 tsp maple syrup, 1 tsp apple cider vinegar. Coat leeks with this vinaigrette.

6. Combine hazelnut flour with Parmigiano and chopped herbs.

7. Drain fillet, coat with hazelnut mixture.

8. Drizzle with marinade and bake at 350°F for about 15-20 minutes, or until fish is fully cooked.

9. Serve salmon with grilled leeks.