This recipe works well with any chopped nuts and any herbs you have on hand.  (And boy is it easy to put together!)  You start with a salmon filet that you season with a touch of salt and pepper and coat with a layer of Dijon mustard. The mustard not only adds flavor and moisture to the fish, but also helps the topping to stick onto the fish itself. Next comes the coarsely chopped hazelnuts and the snipped chives.  The hazelnuts add a delightful crunch to each and every bite of salmon, and the chives add a green accent and a slightly peppery flavor.

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Tagged: baked salmon, Dijon mustard, fresh chives, hazelnut-chive encrusted salmon, hazelnuts, salmon, salmon filet