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Glazed Hazelnut-Spice Crusted Salmon
from the kitchen of Sharmagne Leland-St. John

34 cup orange juice
14 cup mesquite honey
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated ginger
112 teaspoons water

Salt and freshly ground black pepper, to taste
2 egg whites
1 cup hazelnuts, coarsely ground
2 tablespoons cumin seed, coarsely ground
2 tablespoons whole coriander pods, coarsely ground
2 tablespoons fennel seeds, coarsely ground
2 tablespoons vegetable oil
4 salmon filets, 4 ounces each

The Glaze:

In a small non-reactive saucepan, whisk together
the orange and lemon juice, the honey and ginger.
Simmer over medium heat. Mix the cornstarch and
water and whisk into the juice mixture. Whisking
constantly, simmer for an additional 2 minutes
until the mixture thickens. Season with the
salt and pepper. Keep warm while you prepare
the fish.

Whisk the egg whites lightly until foamy. Spread the
hazelnuts and spices onto a platter. Dip the flesh side
of the fish into the egg whites, then into the
spice-nut mixture.

Heat the oil in a sauté pan over medium heat. Add the
filets to the pan, skin side up, and cook approximately 5
minutes or until a crust appears. Be careful not to burn

Carefully flip them with a spatula and cook the skin side
for 5 minutes or until a sharp knife inserted into the fish
comes out smoothly.

Place on a serving dish crusted side up and drizzle with
the honey glaze mixture.


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