Grilled Salmon With Lemon-hazelnut Sauce

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lemon, juice of
• 2 tablespoons grated fresh lemon rind
• 1/3 cup canola oil or 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 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)

Recipe

• 1 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.
• 2 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.