My favorite way to serve salmon. I think this is the quintessential Northwest recipe. It contains OUR trinity of wild mushrooms, hazelnuts, and raspberries. Fancy and easy!Directions:
- 1 whole salmon, cut into two filets
- 1 small shallot, finely chopped
- 6 T. butter
- 8 oz. mixed wild mushrooms
- 1 cup hazelnuts
- 1/2 t. thyme
- freshly grated zest of 1 lemon
- 8 oz. fresh raspberries
Saute the shallot, mushrooms, hazelnuts, and thyme in the butter over medium heat for about 5 minutes, until the shallots are translucent and the mushrooms give off their water.
Place the filets in a well oiled roasting pan, skin down, and top with mushroom mixture, fresh raspberries, and grated lemon zest. Salt and pepper to taste.
Cook in 400° oven for 12 to 15 minutes. Watch carefully, do not overcook. The thickest part of the filet should still be pink to remain juicy.
Serve to oohs and ahhs!