Oven-broiled salmon steaks w/hazelnuts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dry white wine |
| ¼ | cup | Olive oil |
| 1 | teaspoon | Dried dill |
| 1 | Lemon; juice of | |
| Freshly ground black pepper to taste (very little) | ||
| ¾ | cup | 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).
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .