Grilled Salmon With Lemon-Hazelnut Sauce

• 1 lemon, juice of
• 2 tablespoons grated fresh lemon rind
• 13 cup canola oil or 13 cup peanut oil or 13 cup clarified butter
• 13 cup Frangelico (hazelnut liqueur)
• 34 cup hazelnuts (apx. 1/2 lb. whole or 1/3 lb. shelled, chopped roasted, AKA "Filberts")
• 14 cup coarsely chopped shallot
• 23 cup good white wine or 23 cup very dry sherry
• 12 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 4 -6 salmon steaks (4-6 oz. ea King or Chinook)

1. To roast hazelnuts, spread shelled nuts in a shallow pan and roast in a 275 degree oven for 20 to 30 minutes, until skins crack.
2. To remove skins, rub warm hazelnuts with a rough washcloth.
3. Chop relatively finely - to the consistence of Grape Nuts.
4. DO NOT put them into a food processor.
5. Combine all of the marinade ingredients and place into Zip-Lock bag, sitting in a glass 9 x 13 pan.
6. The night before the party, drop your salmon steaks into the marinade.
7. Grill 6-8 minutes on med-high J*U*S*T until opaque (6-8 minutes, depending on thickness of fish.
8. Baste with marinate during cooking and scoop some of the nuts & lemon peel on top to garnish.

lemon, lemon rind, canola oil, frangelico, hazelnuts, shallot, white wine, salt, ground black pepper, salmon

Taken from www.food.com/recipe/grilled-salmon-with-lemon-hazelnut-sauce-125422 (may not work)