Hazelnut-Crusted Salmon with Herbed Chèvre Butter and

Pinot Noir Reduction

(Serves 4)

4 each 8-ounce salmon fillets
salt and pepper
1 tablespoon canola oil
1 cup hazelnut crust, see recipe below
4 tablespoons herbed chèvre
1 teaspoon Pinot Noir reduction, see recipe below

Season fillets with salt and pepper. In a sauté pan add the oil and place the salmon in the pan. Dust the salmon with the hazelnut crust. Place in a pre-heated 400 degree oven for 12 minutes or until golden brown. Remove the salmon from the oven and top with herbed chèvre. Using a spoon, drizzle the reduction over the salmon.

Hazelnut Crust
1/2 cup chopped hazelnuts (not toasted)
1/4 cup Panko breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon onion granules
dash cayenne pepper

Combine all ingredients in a food processor and blend for 25 seconds. If you do not have a food processor, mix with your hands.

Pinot Noir Reduction
1 bottle Pinot Noir
2 tablespoons sugar

Place the Pinot Noir in a saucepot and reduce the liquid by two-thirds. Add the two tablespoons of sugar and chill.