Roasted Salmon With Walnut-Pepper Relish

Photo by Lisa H.

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

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.

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