Roasted Salmon With Walnut-Pepper Relish

By LisaRHadley

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)

Details

Servings 6
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

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.