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Add a photoServings: 6
Ingredients
- 1/4 c. Dry white wine
- 1/4 c. Extra virgin olive oil
- 1 tsp Dry dill
- 1 x Lemon, juice of
- Â Â Freshly grnd black pepper to taste (very little)
- 3/4 c. Coarsely grnd hazelnuts
- 6 x 6-ounce salmon steaks
- Â Â Minced chives for garnish
Directions
- SERVES 6
- Salmon and hazelnuts, or possibly 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 which 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 min, or possibly till the fish barely begins to brown. Brush with the marinade and turn the fish.
- Brush again with the marinade and broil for 3 min. Top with the grnd 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 possibly till the fish begins to flake slightly and the nuts are a light brown.
- Watch this so you don't overcook the fish or possibly burn the nuts.
- Garnish with the minced chives and serve immediately.
- Serve this along with a Frittorta and Asparagus with Almond Butter (see recipes).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 449 | |
| Calories from Fat 293 | 65% |
| Total Fat 32.99g | 41% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 83mg | 3% |
| Potassium 697mg | 20% |
| Total Carbs 1.96g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.53g | 0% |
| Protein 35.53g | 57% |
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