MAIN COURSE

Serve with our Justice Vineyard Pinot Noir.

• Four 6-oz wild salmon filets, skin removed
• Hazelnut-Pesto crust (see below)
• 4 T olive oil
• Lime wedges

Dredge salmon in Hazelnut-Pesto crust on both sides, covering completely. Heat olive oil in heavy sauté pan or iron skillet. When oil is hot cook fillets four minutes per side, until just firm to the touch, and still moist in the center. Better to undercook than overcook. Serve with lime wedges on the side, accompanied by small roasted new red potatoes and fresh grilled asparagus.

HAZELNUT-PESTO CRUST

• 1 cup toasted hazelnuts (see toasting notes below)
• 1 cup bread crumbs, dried
• 1 cup fresh basil leaves, packed tightly
• 1 cup flour
• 1 cup fresh grated parmesan cheese
• 6 cloves garlic, minced
• Sea salt and pepper to taste

Toasting hazelnuts: Place on cookie sheet, and roast for 15 to 20 minutes in a 225 degree oven. Remove and cool slightly. Wrap in a dishtowel and briskly rub to remove loose brown skin. Some will remain. Just remove what will rub off.

Place hazelnuts in food processor and get them started. Then add all remaining crust ingredients and process till just smooth, and nuts are nicely chopped to blend in.

This recipe makes twice as much as you will need.  It freezes well, and is very good as a coating for scallops or halibut pieces.