GRILLED SALMON WITH LEMON HAZELNUT SAUCE
The PERFECT make-ahead BBQ party dish. Simple, elegant, fast and delicious! A hit at every gathering - even with non-fish lovers.
Provided by Angela & Brianne
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 9h
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 660.8 calories, Carbohydrate 24.2 g, Cholesterol 75.9 mg, Fat 45.8 g, Fiber 3.5 g, Protein 28.5 g, SaturatedFat 4.3 g, Sodium 539.9 mg, Sugar 10.9 g
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