Grilled Salmon With Lemon Hazelnut Sauce Recipes

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LEMON GRILLED SALMON



Lemon Grilled Salmon image

This tender and flaky fish is wonderful to serve to family and friends. A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round! -Aelita Kivirist, Glenview, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder
1 salmon fillet (1-1/2 pounds)
1/4 cup packed brown sugar
3 tablespoons chicken broth
3 tablespoons canola oil
3 tablespoons reduced-sodium soy sauce
3 tablespoons finely chopped green onions
1 small lemon, thinly sliced
2 onion slices, separated into rings

Steps:

  • Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once. , Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 280 calories, Fat 17g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 633mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein.

GRILLED SALMON WITH LEMON-HAZELNUT SAUCE



Grilled Salmon With Lemon-Hazelnut Sauce image

Huge hit at BBQ's or entertaining friends. Don't substitute or miss the inclusion of the Franjelico! Just as simple to make for 8-12, just double the recipe.

Provided by Pellerin

Categories     Camping

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 547.2, Fat 44.4, SaturatedFat 4.6, Cholesterol 59, Sodium 353.3, Carbohydrate 8.6, Fiber 2.9, Sugar 1.9, Protein 24.1

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