Baked Salmon with Hazelnut Butter Sauce makes a light elegant dinner.

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2 (4oz. ) salmon fillets

1/4 cup hazelnuts, toasted, skinned and finely chopped

olive oil

2 tablespoons butter

white wine

Preheat oven to 425 degrees. In a ovenproof skillet add the butter and a good drizzle of olive oil. Melt the butter on the stove top. Remove from heat. Place salmon fillets on top of the melted butter and turn over in butter so that both sides are coated. Season with salt and pepper. Place in oven and bake for 4 minutes. Remove from oven and add a splash of whit wine and top the salmon fillets with the chopped hazelnuts. Bake another 4 minutes or until salmon is cooked. Remove from oven and spoon sauce from pan over fillets when served.

Ready for Spring time, Risotto with Asparagus Tips.

Risotto with Asparagus Tips

3 tablespoons butter

1/4 cup chopped shallots

1 1/2 cups Arborio rice

1 cup sliced cremini mushrooms

3 tablespoons roasted garlic pulp

1/2 cup white wine

5-6 cups hot chicken stock

1/3 cup grated Parmesan cheese

1 tablespoon lemon zest

2 cups young asparagus , tips reserved and stalks sliced diagonally 1/4 inch long

1/3 cup chives

salt and pepper; to taste

Squeeze of fresh lemon juice; to taste

Additional grated Parmesan for garnish

 

In a deep skillet, melt butter. Add shallots and cook over moderate heat until softened, not brown. Add rice and mushrooms, stirring often until rice is translucent.

Add garlic and wine and enough chicken stock to just cover rice; cook stirring constantly until liquid is nearly absorbed, Continue to add stock a little at a time and letting rice absorb the stock. . Test rice for doneness after about 12 minutes of cooking. It should be creamy not gummy and each rice grain should be al dente in center. Stir in the asparagus and cook for 2 minutes then stir in zest, chives and cheese. Season with salt and pepper and a little lemon juice. Garnish with additional Parmesan cheese.