Side Pannel
Oven-Broiled Salmon Steaks W/hazelnuts
Oven-Broiled Salmon Steaks W/hazelnuts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1/4 c Dry white wine
- 1/4 c Olive oil
- 1 ts Dried dill
- 1 Lemon; juice of
- Freshly ground black pepper
- -to taste (very little)
- 3/4 c Coarsely ground hazelnuts
- 6 6-oz salmon steaks
- Chopped chives for garnish
Directions
SERVES 6
Salmon and hazelnuts, or filberts, belong to the Pacific Northwest. The
two flavors together bring me images from my childhood, though when I was a
little one, we had hazelnuts in cookies, not on salmon. We have learned a
lot since then.
Mix the wine, oil, dill, lemon juice, and pepper together using a wire
whip so that the liquid thickens a bit. In a shallow dish marinate the fish
in the liquid for 1 hour. Remove fish from the marinade, place on a
broiling rack, and broil under full heat for about 4 minutes, or until the
fish barely begins to brown. Brush with the marinade and turn the fish.
Brush again with the marinade and broil for 3 minutes. Top with the ground
hazelnuts. (I grind the nuts in a medium-sized food processor. Keep them
coarse!) Return fish to the broiler and broil for 1 more minute or until
the fish begins to flake slightly and the nuts are a light brown.
Watch this so you do not overcook the fish or burn the nuts.
Garnish with the chopped chives and serve immediately.
Serve this along with a Frittorta and Asparagus with Almond Butter (see
recipes).
Salmon and hazelnuts, or filberts, belong to the Pacific Northwest. The
two flavors together bring me images from my childhood, though when I was a
little one, we had hazelnuts in cookies, not on salmon. We have learned a
lot since then.
Mix the wine, oil, dill, lemon juice, and pepper together using a wire
whip so that the liquid thickens a bit. In a shallow dish marinate the fish
in the liquid for 1 hour. Remove fish from the marinade, place on a
broiling rack, and broil under full heat for about 4 minutes, or until the
fish barely begins to brown. Brush with the marinade and turn the fish.
Brush again with the marinade and broil for 3 minutes. Top with the ground
hazelnuts. (I grind the nuts in a medium-sized food processor. Keep them
coarse!) Return fish to the broiler and broil for 1 more minute or until
the fish begins to flake slightly and the nuts are a light brown.
Watch this so you do not overcook the fish or burn the nuts.
Garnish with the chopped chives and serve immediately.
Serve this along with a Frittorta and Asparagus with Almond Butter (see
recipes).
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