| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Pacific Northwest | Seafood | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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