Salmon with Hazelnuts and Pineapple

Recipe Summary

A beautiful and flavorful dish, rich in omega3 fatty acids.

Recipe Servings: 4 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 18 minutes

Featured Product: Premium Select Extra Virgin Olive Oil®

Premium Select Extra Virgin Olive Oil®Aided by sun, soil and the Italian climate, our extra virgin olive oil is produced from 100% hand-picked Italian olives pressed within 24 hours. Our olives are harvested to produce a traditional Tuscan tasting profile that is green and full, with a peppery finish. It has an acidity level less than half of regular extra virgin. The hillside estates are 300 to 500 meters above sea level, where the soil and microclimate are ideal for cultivation, and the trees date back over 100 years. Lucini Italia olives are harvested at precisely the right time, then crushed immediately to capture the fruit's peak flavor. This oil is certified Kosher Parve.

In addition to Lucini's 250, 500, and 750 ml glass bottles, Lucini proudly introduces the EcoValue™ box; the first of its kind in the US. Containing 3-litres of award-winning Tuscan extra virgin olive oil this exciting new product provides what every serious chef demands - freshness, quality and value. With a specifically designed air-tight spigot and low-impact packaging the EcoValue™ box lets you make the better environmental choice while enjoying a nearly 40% savings off the equivalent of six 500ml bottles of Premium Select Extra Virgin® olive oil. Once opened, we guarantee that the precious oil will remain fresh for up to 12 months. A must-have product for any chef who regularly cooks with extra virgin olive oil.

Lucini Italia naturally achieves it's low acidity which is less than half of what is legally required to be classified as extra virgin.

Ingredients

  • 1 pound salmon fillets
  • 1/4 cup Lucini™ Roasted Hazelnut and Extra Virgin Vinaigrette
  • 1/4 cup soy sauce
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon turmeric
  • 1 bell pepper, cut into thin strips
  • 1/2 cup pineapple, large chop of fresh or canned without syrup
  • 1/4 cup roasted hazelnuts, chopped
  • 2 tablespoons Lucini® Premium Select Extra Virgin Olive Oil®

Instructions

  1. Wash and dry salmon and place in a coverable bowl. Emulsify the vinaigrette, soy sauce, lemon juice and turmeric. Reserve 1/2 of this mixture and pour the other 1/2 over the fish. Cover salmon and refrigerate for 35-45 minutes.
  2. While the salmon marinates, roast the hazelnuts in a 450-degree oven for about 10 minutes until the skins begin to blister. Allow nuts to cool and then chop and save.
  3. Remove salmon from refrigerator. Heat 1 tbsp of olive oil in a non-stick pan and then add salmon to the pan skin side down. Oil another smaller pan on the bottom and immediately place this other pan on top of the fish to keep the fish from curling during the cooking process. Cook for 4 minutes with the skin down, then turn the salmon over and cook skin side up for two more minutes.
  4. While you cook the fish, heat the other 1 tbsp of olive oil in another pan. When the pan is hot, add the peppers, pineapple and reserved marinade and sauté for 2 minutes.
  5. To serve, top each 1/4 lb serving of salmon with a corresponding 1/4 of hazelnuts, peppers, pineapple and sauce from your pan.
  6. Not only is salmon a beautiful and flavorful fish, but it is also one of the best sources of omega3 fatty acids - conducive to brain cell development and shown to reduce the risk of cardiovascular disease, some cancers and hypertension. This preparation compliments the naturally full flavor of salmon with the earthy, bass notes of Lucini® Roasted Hazelnut & Extra Virgin Vinaigrette and the slightly sharp sweet and sour of pineapple. The bell pepper and roasted hazelnuts add visual and textural complexity.

/images/imgrecipes/rec_salmon.jpg

Recipe by: Lucini Italia

Lucini ItaliaLucini's work with small regional farmers, celebrated chefs, health and wellness experts continues to provide us with an unmatched selection of ingredients and gourmet recipes to share.