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Saturday, August 5, 2017

Roasted Salmon With Walnut-Pepper Relish






Total Time: 50 min
Prep: 25 min
Cook: 25 min
Yield:6 to 8 servings
Level:Easy

Ingredients
1/2 cup walnuts
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons diced roasted red pepper
1 tablespoon walnut oil
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1 teaspoon grated lemon zest
1 2 -to-3-pound piece wild salmon (about 1 1/2 inches thick)

Directions
Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

Photograph by Con Poulos
Recipe courtesy of Food Network Magazine

 http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-salmon-with-walnut-pepper-relish-recipe.html?oc=linkback

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