- 1 cup hazelnuts
- 1/4 cup fresh lemon juice
- 1/3 cup hazelnut liqueur, such as Frangelico
- 2/3 cup dry sherry
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon zest
- 1/4 cup chopped shallots
- 1/3 cup canola or peanut oil
- 4 (4 ounce) fillets King or Chinook salmon
- 1 tablespoon lemon zest, for garnish
- Preheat oven to 325 degrees F (165 degrees C).
- Place hazelnuts on a baking sheet and place into preheated oven. Bake until the skins loosen and the nuts turn a light golden-brown, 20 to 30 minutes. Remove from oven and allow to cool until you can handle them. Remove the skins by placing the hazelnuts into a kitchen towel, folding it over, and rubbing until the skins come off. Discard the loosened skins, and chop the nuts into very small pieces by hand.
- Whisk together lemon juice, hazelnut liqueur, sherry, and salt together in a bowl until the salt has dissolved. Whisk in pepper, 2 tablespoons lemon zest, and shallots; slowly pour in canola oil while whisking vigorously until completely incorporated. Pour into a resealable plastic bag or glass bowl; toss fish with marinade, then refrigerate 8 to 24 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove the salmon from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill 6 to 8 minutes per side, or until the fish is just opaque. Garnish with hazelnuts and lemon zest to serve.
03/30/2018
recipepes.com
Grilled Salmon with Lemon Hazelnut Sauce, recipe
PT15M
PT1H
5
455 calories
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