| 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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