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Our delicious recipe for Grilled Hazelnut Salmon with Watercress Salad is a tastefully crafted meal you will want to serve at your dinner table today! The hazelnut sauce gives the grilled salmon a delicious, unique taste, paired with the fresh taste of the watercress salad.

Source: Better Homes and Gardens


Recipe Summary

30 mins
14 mins
44 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Brush one side of fillets evenly with the 1 tablespoon hazelnut oil. In a 9-inch pie plate stir together ground hazelnuts, flour, and 1/2 teaspoon of the salt. Dip the brushed side of the salmon in the nut mixture; coat well.

  • For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish, coated sides up, on the greased grill rack over pan. Cover and grill for 14 to 18 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place fish, coated sides up, on greased grill rack over the burner that is turned off. Grill as directed.)

  • Meanwhile, for dressing, in a small bowl combine vinegar and the remaining 1/2 teaspoon salt; whisk in the 1/4 cup hazelnut oil. Reserve 1/4 cup of the dressing; set aside. In a large bowl toss watercress, tomatoes, cheese, and chives with the remaining dressing. Divide evenly among serving plates. Add a salmon fillet to each plate. Drizzle salmon with reserved dressing.

Nutrition Facts

663 calories; fat 51g; cholesterol 108mg; saturated fat 9g; carbohydrates 10g; mono fat 26g; poly fat 9g; insoluble fiber 2g; sugars 4g; protein 41g; vitamin a 923.2IU; vitamin c 20.7mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 15.6mg; vitamin b6 1.2mg; folate 88.7mcg; vitamin b12 5.8mcg; sodium 693mg; potassium 909mg; calcium 90.9mg; iron 1.8mg.