Grilled Salmon with Lemon Hazelnut Sauce3 Reviews
- Prep: 25 min
- Cook: 35 min
- Ready In: 9 hr
“The PERFECT make-ahead BBQ party dish. Simple, elegant, fast and delicious! A hit at every gathering - even with non-fish lovers.” - by Angela & Brianne
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 661 cal
- 45.8 g
- 24.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I agree with Angela & Brianne very elegant indeed. The sauce gives it a lovely lift without taking anything away from the salmon just enhancing it. Deane from Australia. ..." See more"
"This was good salmon! I do wish I had added more salt and pepper, and it probably could have used more than the whole day of marinating I gave it. I found myself wanting a little of the sauce over t..." See morehe finished salmon, but the hazelnuts did make this very tasty. Thanks for the recipe! EDIT: In thinking more about this dish, I wish I would have saved off a little of the marinade in the beginning, thickened it a little, and poured it over the finished fish. I'll have to try that!"
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