Grilled Salmon with Lemon Hazelnut Sauce Recipe

Ingredients <br>- 1 cup hazelnuts <br>- 1/4 cup fresh lemon juice <br>- 1/3 cup hazelnut liqueur, such as Frangelico <br>- 2/3 cup dry sherry <br>- 1/2 teaspoon kosher salt <br>- 1/2 teaspoon freshly ground black pepper <br>- 2 tablespoons lemon zest <br>- 1/4 cup chopped shallots <br>- 1/3 cup canola or peanut oil <br>- 4 (4 ounce) fillets King or Chinook salmon <br>- 1 tablespoon lemon zest, for garnish <br><p></p>Directions <br>step 1: Preheat oven to 325 degrees F (165 degrees C). <br>step 2: 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. <br>step 3: 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. <br>step 4: Preheat an outdoor grill for high heat and lightly oil grate. <br>step 5: 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. <br>

Ingredients
- 1 cup hazelnuts
- 1/4 cup fresh lemon juice
- 1/3 cup hazelnut liqueur, such as Frangelico
- 2/3 cup dry sherry
- 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

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C).
step 2: 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.
step 3: 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.
step 4: Preheat an outdoor grill for high heat and lightly oil grate.
step 5: 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.

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