Recipe - Oven-Broiled Salmon Steaks Whazelnuts

One fourth cup Dry white wine
One fourth cup Olive oil
1 teaspoon Dried dill
1 Lemon; juice of
Freshly ground black pepper
to taste (very little)
Three fourths cup Coarsely ground hazelnuts
6 6oz salmon steaks
Chopped chives for garnish

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 mediumsized 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.