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Grilled Salmon with Lemon Hazelnut Sauce Angela Major

  • juice of 1 large lemon
  • 2 Tbsp grated lemon rind
  • 1/3 cup canola or peanut oil or clarified butter
  • 1/3 cup Franjelico (Hazelnut Liqueur)
  • 3/4 cup (1/2 lb whole or 1/3 lb shelled) chopped roasted hazelnuts (Filberts)
  • 1/4 cup coarsely chopped shallots
  • 2/3 cup white wine or dry sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 to 6 4-oz King or Chinook Salmon steaks

To roast hazelnuts, spread shelled nuts in a shallow pan and roast in a 275o 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 - you'll get Hazelnut butter. Combine all of the marinade ingredients and place into a plastic or glass dish large enough to marinate salmon steaks. The night before the party, drop your salmon steaks into the marinade. Then slap on a med-hot grill for 6-8 minutes before you're ready to eat! Grill just 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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