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Salmon: Grilled Salmon with Roasted Hazelnut Butter

Source of Recipe


From "The Pike Place Market Cookbook"



List of Ingredients



• 2 ounces (about 1/2 cup) hazelnuts, roasted
  
• 1/2 cup butter, softened
  
• Minced shallots or fresh herbs (optional)
  
• Grated lemon rind (optional)
  
• 4 salmon fillets (8 ounces each)
  
• 2 tsp seasoning salt, or salt and pepper (divided use)
  






Instructions



1. To prepare the hazelnut butter:
   Chop the roasted nuts in a food processor until fine (they should be almost powdery), and set aside. Using a whisk or electric mixer, whip butter until light and fluffy, and fold in the nuts by hand. If desired, add minced shallots or lemon rind or other flavorings, such as minced fresh herbs.
   
   
2. To grill fish:
   Preheat a charcoal grill (be sure the grill has been well cleaned with a wire brush to prevent the fish fillets from sticking). Spread 1 tablespoon of the hazelnut butter on the flesh side of each fillet, and place on grill with buttered side down. Cover the top of each fillet with an additional tablespoon of hazelnut butter and season with 1/4 teaspoon of your preferred seasoning blend, or salt and pepper. Cook for approximately 2 minutes. Using a long spatula, turn the fish approximately 45 degrees with the flesh side still down, and cook an additional 2 minutes to form diamond-shaped grill marks. Turn fillets over with spatula so that the skin side is now down. Cook for approximately 1 to 2 more minutes, or until the internal temperature is 140° F.
   
   
3. Just before removing fillets from the grill, top with an additional 1 tablespoon hazelnut butter and 1/4 teaspoon seasoning. Serve, flesh side up, with lemon slices, a fresh vegetable, and oven-roasted or steamed new potatoes.
   
   Serves 4
   
   
   -- From Cutter's Bayhouse (Seattle, Washington)