1/4 - 1/2 cup of skinned hazel nuts. (Place
hazelnuts in oven at 375 F; bake for 8-10 minutes. Quickly put in a clean dry
dish towel, fold & rub vigorously to remove as much skin as possible. Finely
chop nuts in a food processor, nut grinder or with a chef's knife.)
4 lb. Salmon fillets
1 Tblspn apple butter
1 Tblspn Dijon Mustard
1/4 Tspn dry thyme leaves
2 pinches of black pepper
Season Alder Planks with Olive Oil and place Salmon skin side down.
Combine apple butter, mustard, thyme & pepper in a bowl,
Brush on Salmon.
Top with hazel nuts.
Grill until fish flakes easily with a fork.
Be ready to crave more!
Joyce Botz - Edmonds, WA
