Grilled Salmon with Lemon Hazelnut Sauce

Marinade

• Juice of 1 large lemon
• 2 tablespoons freshly grated lemon zest
• 1/3 cup canola or clarified butter
• 1/3 cup Frangelico (Hazelnut Liqueur)
• 1/4 cup coarsely chopped shallots
• 2/3 cup dry sherry
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

• 4-6 four-ounce King or Chinook Salmon steaks

• 3/4 cup chopped Hazelnuts, roasted
• 2 tablespoons freshly grated lemon zest

Combine all of the marinade ingredients in a zipper bag.  Marinate the salmon in this mixture 4 hours or overnight.

Combine the roasted hazelnuts and last 2 tablespoons freshly grated lemon zest.  Set aside

Grill 6-8 minutes per side per one inch of thickness of fish.  Baste with marinate during cooking.

Garnish with the lemon-hazelnut mixture.

Serves 4.