Grilled Salmon With Lemon-Hazelnut Sauce
- Ready In:
- 38mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lemon, juice of
- 2 tablespoons grated fresh lemon rind
- 1⁄3 1/3 cup peanut oil or 1/3 cup clarified butter
- 1⁄3 cup Frangelico (hazelnut liqueur)
- 3⁄4 cup hazelnuts (apx. 1/2 lb. whole or 1/3 lb. shelled, chopped roasted, AKA "Filberts")
- 1⁄4 cup coarsely chopped shallot
- 2⁄3 cup good white wine or 2/3 cup very dry sherry
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 -6 salmon steaks (4-6 oz. ea King or Chinook)
directions
- To roast hazelnuts, spread shelled nuts in a shallow pan and roast in a 275 degree oven for 20 to 30 minutes, until skins crack. To remove skins, rub warm hazelnuts with a rough washcloth. Chop relatively finely - to the consistence of Grape Nuts. DO NOT put them into a food processor. Combine all of the marinade ingredients and place into Zip-Lock bag, sitting in a glass 9 x 13 pan.
- The night before the party, drop your salmon steaks into the marinade. Grill 6-8 minutes on med-high J*U*S*T until opaque (6-8 minutes, depending on thickness of fish. Baste with marinate during cooking and scoop some of the nuts & lemon peel on top to garnish.
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RECIPE SUBMITTED BY
Pellerin
Eugene
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.
FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers