Hazelnut Crusted Salmon or Tempeh
Marinated in Whiskey & Maple Syrup

Name: Hazelnut Crusted Salmon or Tempeh Marinated in Whiskey & Maple Syrup
Yield: 2
Ingredients: 1/2 cup Maple syrup; 1/4 cup Whiskey; 1/4 cup Water; 2 Tbsp Oil; 1/2 tsp Thyme; 2 ea Single serving salmon fillets . . . OR; 1 block Thawed and poached tempeh; 1 cup Coarsely chopped hazelnuts; 3 ea Shallots, finely chopped

December 10, 2007 Dorothy W. - Veg Entertaining

About

This recipe was created out of a flavour that popped into my head when my mom and sister were visiting. I just knew it would work for both salmon or tempeh and it did.

Bottle of maple syrup on table. — Miguel Andrade / Wikimedia Commons

The Marinade

Maple syrup		1/2 cup
Whiskey		1/4 cup
Water		1/4 cup
Oil		2 Tbsp
Thyme		1/2 tsp

The Protein

Single serving salmon fillets . . . OR		2 ea
Thawed and poached tempeh		1 block

The Crust

Coarsely chopped hazelnuts		1 cup
Shallots, finely chopped		3 ea

Directions

Blend the ingredients of the marinade together. Pour into a shallow baking casserole.
Add your protein selection.
Marinate for 3/4 to 1 hour; spoon marinade over the fish or tempeh several times.
Pre-heat oven to 400 F.
Reserve a little of the marinade before baking.
Combine the ingredients for the crust.
Liberally pile on top of the salmon or tempeh. Pour on reserved marinade.
Bake for 1/2 hour or until the salmon is flaky.
Serve with steamed veggies and brown and wild rice with cranberries.

Helpful Hints

It is very important to poach the tempeh before using for two reasons:

If the tempeh is frozen like pulse foods it is still a live culture and it needs to be poached in salted water or veggie broth to inactivate the culture.
Tempeh absorbs a lot of liquid. If you do not poach it first, it will unevenly absorb the marinade and will lack flavour and texture.