Makes 6 servings
2 cups chopped Oregon hazelnuts
4 tablespoons unsalted butter
3 tablespoons local honey, divided
Salt and pepper, to taste
1/2 cup red-wine vinegar
2 cups fresh blackberries
1 tablespoon Dijon-style mustard
1/2 cup extra-virgin olive oil, plus more for roasting potatoes
3 pounds Klamath small red potatoes
1 teaspoon minced garlic
1 teaspoon minced fresh thyme and oregano
6 (6-ounce) salmon or steelhead fillets, skin and pin bones removed
1 pound baby spinach leaves
2 Rogue Valley comice pears, sliced
4 ounces Rogue Creamery Oregonzola cheese
Combine the hazelnuts, butter, 2 tablespoons of the honey and salt and pepper, to taste. Set aside.
In a blender, combine the vinegar, blackberries, mustard, remaining tablespoon honey and additional salt and pepper, to taste. Run blender on medium speed until ingredients are incorporated, then slowly add the olive oil to emulsify vinaigrette.
Cut the potatoes into bite-sized pieces and toss with the garlic, herbs, salt and pepper, to taste, and enough olive oil to lightly coat. Bake in a 400-degree oven until browned and tender, about 40 minutes
Fifteen minutes before potatoes are finished, arrange the fish fillets in a baking pan, top with nut mixture and place on oven's upper rack. For moist fillets, remove from oven while fish is still translucent in center (fish will continue to cook after being removed from oven).
Toss the spinach, pears, cheese, vinaigrette and warm potatoes together. Divide between 6 individual plates or pasta bowls and top each with a fish fillet.
— Recipe courtesy of Porters Dining at the Depot, Medford