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Grilled Salmon with Lemon Hazelnut Sauce |
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Grilled Salmon with Lemon Hazelnut Sauce |
What I've noticed is there is fish and then there is
salmon. I suppose the high fat content is the
difference. I'm not really sure. I just know it's
may favorite fish no matter how it is prepared. This
recipe takes a little prep time, so read the cooking
instructions all the way through. Don't live near the
sea? Try
buysalmon.com or fishermanexpress.com. |
| Ingredients |
Marinade
- Juice of 1 large lemon
- 2 tablespoons freshly grated lemon zest
- 1/3 cup canola or clarified butter
- 1/3 cup Frangelico (Hazelnut Liqueur)
- 1/4 cup coarsely chopped shallots
- 2/3 cup dry sherry
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
The Rest
- 4-6 four-ounce King or Chinook Salmon steaks
- 3/4 cup chopped Hazelnuts, roasted
- 2 tablespoons freshly grated lemon zest
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| Cooking
Instructions |
- Combine all of the marinade ingredients in a zipper
bag. Marinate the salmon in this mixture at least four (4)
hours. Overnight is best.
- Combine the roasted hazelnuts and last 2 tablespoons
of freshly grated lemon zest. Set this aside for a bit.
- Grill the salmon about 6 to 8 minutes per side per one
inch of thickness of fish. Don't get all technical on me.
Just do it. Also, baste with the marinade sauce
while you are cooking.
- Garnish with the lemon-hazelnut mixture.
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| Comments |
It's supposed to feed four (4) but you can hog two steaks for
yourself so I guess it just feeds three (3). |
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