Salmon with Hazelnut and Juniper Berry Sauce
I have a fascination with juniper berries. Years ago, I wanted to brine a turkey using a recipe from Dave Lieberman, but could not find juniper berries. I searched high and low. Every time I went to a different grocery store, I would look for them. One day, my search yielded the little jewels. I may have actually shouted in the store. I do know that I carried that jar of juniper berries lovingly in my hand for the rest of my shopping excursion. I did catch quite a few quizzical glances, but then I was probably babbling to my juniper berries. By the way, the turkey came out great and now I find juniper berries everywhere. My friend said I musn’t pick the berries at my work because they spray for bugs or something.
Northwest Salmon with Hazelnut & Juniper Berry Sauce
- 1 tablespoon oil
- 4 salmon steaks
- 1/4 cup Oregon hazelnuts, broken
- 3 Juniper berries, crushed
- 1/2 cup brandy
- 1/2 cup cream
Sauté the salmon steaks, in oil, over medium high heat to desired doneness. I like them just barely cooked through. My husband prefers them a little more red in the center. Remove the salmon once done to your preference.
Add the hazelnuts and juniper berries to the skillet. Deglaze the pan with brandy. Once mixture has reduced and the alcohol evaporated, stir in cream and cook until thickened. Season with salt.
Serve cream sauce over warm salmon.
Recipe from Oregon Hazelnut Commission