Grilled Salmon With Lemon-Hazelnut Sauce

Ingredients

• 1 lemon, juice of
• 2 tablespoons grated fresh lemon rind
• 1/3 cup canola oil or peanut oil or 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 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. 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. 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.