Serves 4.

Four 8-ounce Salmon Fillets (about 1” thick)
3-4 Tbs. Canola Oil
1 ¾ Cups Toasted Breadcrumbs
½ Cup Hazelnuts, toasted and skinned, chopped
1 tsp. Kosher Salt
½ tsp. Fresh Ground Black Pepper
1 tsp. Dried Parsley
1 tsp. Dried Basil
¼ tsp. Garlic Powder
¼ tsp. Cayenne Pepper

METHOD:
Prepare Yogurt Herb Sauce (recipe follows) and place in refrigerator until ready to use.

Preheat oven to 450 degrees F. Heat a large heavy skillet over medium-high heat for at least 10 minutes.

Meanwhile, in bowl of food processor, grind hazelnuts to size of breadcrumbs. Add in bread crumbs, kosher salt, pepper, parsley, basil and cayenne. Pulse to incorporate. Turn mixture out into shallow pie tin or plate.

Season salmon fillets with salt and pepper. Press each salmon fillet into breadcrumb mixture, pressing firmly so that crumbs adhere. Do this on all sides until salmon is well coated.

When skillet is very hot, add in canola oil and heat through. Now carefully place salmon into pan with hot oil. Sear salmon on top and bottom, 2-3 minutes per side. Be careful not to crowd the pan, you may have to do this in batches. When all four pieces have been seared, return salmon to hot pan and place pan into the 450 degree oven. Roast salmon in hot oven for 3 to 5 minutes further, or until it cooks through to about medium-rare. Press on top of salmon and if it feels somewhat firm to the touch, it’s ready!

Herbed Yogurt Sauce:
1/3 Cup Heavy Cream
1/3 Cup Plain Nonfat Yogurt
¼ Cup Fresh Italian Parsley, washed well, spun dry and chopped
¼ Cup Fresh Basil Leaves, washed well, spun dry and chopped
2 Tbs. Chopped Chives
Pinch of Spanish Paprika
¼ tsp. Salt
¼ tsp. Freshly Ground Black Pepper
1 tsp. Fresh Squeezed Lemon Juice
Additional Lemon Wedges and Chives for Garnish

METHOD:
In food processor, combine yogurt, cream, paprika, salt, pepper, lime juice and zest. Pulse to combine. Add in fresh herbs, pulse 2 to 3 more times, or until herbs are incorporated into sauce. Refrigerate until ready to use.