Oven-Broiled Salmon Steaks W/hazelnuts

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Oven-Broiled Salmon Steaks W/hazelnuts Ingredients

1/4 c Dry white wine	Freshly ground black pepper
1/4 c Olive oil	3/4 c Coarsely ground hazelnuts
1 ts Dried dill	6 6-oz salmon steaks
1 Lemon; juice of	Chopped chives for garnish

Instructions for Oven-Broiled Salmon Steaks W/hazelnuts

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). From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: FishCuisine: Uncategorized

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