How to Cook Salmon

3/4 cup hazelnuts
4 to 6 (four-ounce) salmon steaks, 1 1/2-inches thick
Grated zest of 1 lemon
Juice of 1 large lemon
1/3 cup olive oil
1/3 cup Frangelico (hazelnut liqueur)
1/4 cup shallots or sweet onion
2/3 cup white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

To roast hazelnuts: Spread shelled nuts in a shallow pan and roast in a 275 degree F. oven for approximately 20 to 30 minutes or until skins crack. Remove from heat. Remove skins by rubbing warm hazelnuts in a towel. Coarsely chop hazelnuts (do not put in food processor); set aside.

Wash salmon steaks and pat dry. Place skin down in a large glass dish or re-sealable plastic bag.

In a bowl mix together the lemon zest, lemon juice, olive oil, Frangelico, shallots, white wine, salt, and pepper. Pour marinade over salmon steaks. Cover and refrigerate for 30 minutes, turning occasionally.

Preheat barbecue grill. Remove salmon steaks from marinade and place onto a large piece of aluminum foil; place onto hot grill. Cover barbecue with lid, open any vents, and cook 8 to 12 minutes, basting with marinade occasionally, or until a meat thermometer registers an internal temperature of 140 degrees F (salmon will be slightly opaque in thickest part). NOTE: During this time the salmon continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the grill) and the juices redistribute. Carefully remove salmon from grill and transfer onto individual serving plates. Sprinkle with roasted hazelnuts and serve.

Approximately cooking times for salmon:

1/4 to 1/3-inch – 3 to 4 minutes
1/2 to 3/4-inch – 4 to 6 minutes
1 to 1 1/2-inch – 8 to 12 minutes

Makes 4 to 6 servings.

via http://tinyurl.com/745tlu

My mom used to always make salmon patties when I was young. My wife, who usually does the cooking, doesn’t like salmon so it’s up to me to cook if I want it. Anyway, when I came across this recipe, I instantly thought about those patties that mom used to make.

650 g floury potatoes, chopped
425 g can red salmon, drained
2 spring onions, finely chopped
1/4 c chopped fresh parsley
2 t grated lemon rind
1 egg
5 slices bread, crusts removed
40 g butter
1/4 c olive oil
lemon wedges, to serve
1. Cook the potato in boiling water until very tender. Drain well and mash until smooth.
2. Place the salmon in a large bowl and break up the flesh with a fork, removing any bones and skin. Add the spring onion, parsley, lemon rind, egg and mashed potato Season with salt and pepper and stir well. Shape into rough patties, using about a third of a cup for each patty.
3. Chop the bread in a food processor until it forms fine crumbs. Gently roll the patties in the breadcrumbs and neaten the shape. Press the breadcrumbs firmly onto the patties with your fingertips to coat well.
4. Heat the butter and oil in a large frying pan. When the butter is foaming, add the patties and cook each side for 3-5 minutes, or until golden and browned. Drain on paper towels. Serve with lemon wedges.

Linked from http://www.sonicchocolate.com/2008/12/salmon-patties.html