Hazelnut-Crusted Salmon with Pesto Cheddar Sauce    0 thumbs up

Ingredients

4 [6-ounce] center-cut salmon fillets, skin removed

1 1/2 cups whipping cream

1 1/2 tablespoons chopped garlic

1/3 cup minced fresh basil, flat-leaf parsley, or combination

1 teaspoon freshly squeezed lemon juice

Salt

Freshy ground black pepper

1/2 cup all-purpose flour

2 large eggs, lightly beaten

1 1/2 cups coarsely ground hazelnuts

2 cups shredded Tillamook Vintage White Extra Sharp Cheddar Cheese, divided

Additional sprigs of basil or parsley, to garnish

Instructions

Bring the cream and the garlic to a boil in a small saucepan.  Reduce the heat and boil, uncovered, until it has reduced to 1 cup, about 10 to 15 minutes.  Remove from heat and stir in the herbs.  Cover, and let stand for 15 minutes.

Process the cream mixture in a blender until smooth.  Return to a clean saucepan, stir in the lemon juice.  Reserve while cooking the salmon.

Preheat the oven to 400°F.  Cover a baking sheet with foil or parchment paper.

Rinse the salmon and pat dry.  Sprinkle with salt and pepper.  Dredge in the flour, dip in the egg, and roll in the hazlenuts to cover thoroughly.  Place on a baking sheet, and bake until the salmon is just opaque, about 10 to 15 minutes.

Meanwhile, bring the cream mixture to boil.  Reduce the heat to low and slowly add 1 1/2 cups of the cheese.  Cook, stirring constantly, until the cheese melts, about 1 to 2 minutes.  Remove from the heat and season with salt and pepper.

To serve, arrange the salmon on serving plates and spoon the sauce over the fillets.  Sprinkle with the remaining cheese.  Garnish with more herbs, if desired.