grilled salmon with lemon hazelnut sauce

Ingredients

• Servings: 4
• 1 cup hazelnuts
• 1/4 cup fresh lemon juice
• 1/3 cup hazelnut liqueur, such as frangelico
• 2/3 cup dry
• 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

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 9 hrs


• 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, , 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.