Swirl, Sip & Savor by Carol Frieberg

Author:Carol Frieberg
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2010-07-28T04:00:00+00:00

Preheat the grill to medium-high heat.

Place salmon, skin side down, on a large piece of heavy-duty aluminum foil. Curl up the sides of the foil slightly to catch juices. Sprinkle with salt and pepper. Drizzle the olive oil, wine, and 2 tablespoons of the lemon juice evenly over the salmon. Cook, with the grill lid closed, until the salmon is just opaque in the center, about 10 to 15 minutes.

Meanwhile, melt the butter in a skillet over medium-high heat. Cook, stirring occasionally, until the butter browns and begins to have a nutty aroma, about 5 minutes. Remove from heat and stir in the hazelnuts and the remaining lemon juice. Season to taste with salt and pepper.

Transfer the fillet of salmon to a large platter. Pour the hazelnut-brown butter sauce over the cooked salmon. Serve on individual plates, garnished with a slice of lemon if desired.

RECIPE CONTRIBUTED BY ARIANA SHERLOCK

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