Grilled Salmon With Lemon-Hazelnut Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 6 |
|
Huge hit at BBQ's or entertaining friends. Don't substitute or miss the inclusion of the Franjelico! Just as simple to make for 8-12, just double the recipe. Ingredients:
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 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:
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.
|
|