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Encrusting fish in finely chopped nuts gives it a crispy crust and helps keep it moist.
Heat berries, balsamic and sugar in a small saucepan until berries become saucy, about 5 minutes. If dry, add 1-2 tablespoons of water. Bring to a boil, cover and simmer until fish is ready.
Dredge salmon filets in the ground nuts, coating all sides. Heat a large non-stick skillet over medium-high heat. Add olive oil. When oil is hot, add fish and sauté until fish is golden brown on both sides, about 4 minutes per side, depending on thickness of the fish.
Transfer to warm dinner plates. Drizzle fish with berry sauce, serving extra on the side.
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