About this recipe:The PERFECT make-ahead BBQ party dish. Simple, elegant, fast and delicious!
Angela & Brianne
4 tablespoons fresh lemon juice
5 tablespoons hazelnut liqueur, such as Frangelico
160ml dry sherry
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon zest
4 tablespoons chopped shallots
5 tablespoons groundnut oil
4 (125g) fillets salmon
1 tablespoon lemon zest, for garnish
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Method Prep:25min › Cook:35min › Extra time:8hr › Ready in:9hr
Preheat oven to 170 C / Gas 3.
Place hazelnuts on a baking tray and place into preheated oven. Bake until the skins loosen and the nuts turn a light golden-brown, 20 to 30 minutes. Remove from oven and allow to cool until you can handle them. Remove the skins by placing the hazelnuts into a piece of kitchen roll, folding it over, and rubbing until the skins come off. Discard the loosened skins, and chop the nuts into very small pieces by hand.
Whisk together lemon juice, hazelnut liqueur, sherry and salt together in a bowl until the salt has dissolved. Whisk in pepper, 2 tablespoons lemon zest and shallots; slowly pour in oil while whisking vigorously until completely incorporated. Pour into a resealable plastic bag or glass bowl; toss fish with marinade, then refrigerate 8 to 24 hours.
Preheat an outdoor BBQ for high heat and lightly oil grate.
Remove the salmon from the marinade, shake off excess, and discard remaining marinade. Cook on preheated barbecue 6 to 8 minutes per side, or until the fish is just opaque. Garnish with hazelnuts and lemon zest to serve.