Recipe for Grilled Salmon Crusted with Hazelnuts with Shiitake Mushroom, P 
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Yield:
4
Ingredients:
Amount Ingredient
4 x fresh salmon fillets, (6 to 8 ounce)
4 tbl canola oil
Salt and freshly ground black pepper, to taste
1/2 cup hazelnuts, roasted and crushed
*Shiitake Mushroom Pear & Applejack
Compote***
2 tbl canola oil
1/4 med onion, sliced
1 pkt shiitake mushrooms, (1 1/2 ounce)
stemmed and sliced
1 x semi-firm Bosc pear, peeled and diced
1/4 cup applejack brandy
Instructions:
Instructions: Complete Title: Grilled Salmon Crusted w/ Hazelnuts w/ Shiitake Mushroom, Pear & Applejack Compote

Brush each fillet with 1 tablespoon of the oil and season with the salt and black pepper. Grill to preferred doneness; then generously coat each fillet with the hazelnuts.

Place the coated fillets on serving plates and top with the Shiitake Mushroom, Pear & Applejack Compote. Serve immediately.

YIELD: 4 SERVINGS

Shiitake Mushroom, Pear & Applejack Compote:

In a medium-sized skillet, heat the oil and saute the onion for 3 to 5 minutes or until translucent. Add the mushrooms and pear and saute until the mushrooms wilt.

Remove from heat. Pour in the brandy and return to heat. The mixture will flare, but the flame will burn out when the alcohol has evaporated. Cook for 1 minute more, then add the salt and black pepper. Keep warm.

SILVER THATCH INN
CHARLOTTES VILLE, VIRGINIA

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