Rainier Cherry Sauce
1/4 cup Shallot, minced
4 teaspoons Olive oil
2 cups Oregon Cherry Growers Rainier Cherries, stems removed, minced
1 cup White wine
1/2 cup Butter
1/2 teaspoon Salt
Heat the oven to 375°F. Place fingerling potatoes on a baking sheet; season with 1/2 teaspoon salt; drizzle with 1 tablespoon olive oil. Roast in oven for 15 minutes or until lightly browned and tender. Place asparagus on another baking sheet; season with 1/2 teaspoon salt; drizzle with 1 tablespoon olive oil. Roast in oven for 10 minutes or until tender.
Season salmon with 1 teaspoon salt; press into chopped hazelnuts. Place on a parchment lined baking sheet. Bake for 12-15 minutes or until the fish flakes easily with a fork.
To make the cherry sauce:
Sauté shallots in oil in a saucepan for 3 minutes or until tender. Add cherries and wine; bring to a boil and cook for 5 minutes or until liquid is reduced by half. Slowly whisk in butter; season with salt. Keep warm.
Place salmon on top of roasted asparagus, potatoes; top with sauce.