Hazelnut Grilled Salmon

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 Tablespoon apple butter
1 Tablespoon Dijon Mustard
1/4 Tablespoon dry thyme leaves
2 pinches of black pepper

Season cedar planks with olive oil and place salmon skin side down.   Combine the 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!