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Grilled Salmon with Lemon Hazelnut Sauce - Angela Major

juice of 1 large lemon
2 Tbsp grated lemon rind
1/3 cup canola or peanut oil or clarified butter
1/3 cup Franjelico (Hazelnut Liqueur)
3/4 cup (1/2 lb whole or 1/3 lb shelled) chopped roasted hazelnuts (Filberts)
1/4 cup coarsely chopped shallots
2/3 cup white wine or dry sherry
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

4 to 6 4-oz King or Chinook Salmon steaks

To roast hazelnuts, spread shelled nuts in a shallow pan and roast
in a 275o 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 - you'll get Hazelnut butter.

Combine all of the marinade ingredients and place into a plastic
or glass dish large enough to marinate salmon steaks.

The night before the party, drop your salmon steaks into the
marinade. Then slap on a med-hot grill for 6-8 minutes before
you're ready to eat! Grill just 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.

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