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Roast Salmon With Hazelnut Butter

1/4 cup ( 1/2 stick) butter, at room temperature
1/4 cup roasted skinned hazelnuts (see recipe), chopped
2 tablespoons chopped fresh thyme
Grated rind of 1 lemon
Olive oil (for drizzling)
2 pounds boneless salmon fillet, cut into 4 even-sized pieces
Salt and freshly ground black pepper, to taste

In a bowl, combine the butter, hazelnuts, thyme, and lemon rind. Mix them to form a smooth paste.

Set the oven at 450 degrees. Drizzle some oil onto a baking dish large enough to hold the salmon. Set the salmon, skinned side down, in the dish.

Sprinkle each piece of salmon with salt and pepper. Rub 1 tablespoon of the hazelnut butter on each one. Transfer the salmon to the hot oven and roast it for 10 to 15 minutes or until it is cooked through. Serve at once.

Serves 4

By Sheryl Julian and Julie Riven

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