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BUTTER-BASTED SALMON WITH HAZELNUT RELISH

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Ingredients

  • 1/2 cup blanched hazelnuts
  • 1 garlic clove, chopped
  • 1 cup (packed) fresh cilantro leaves with tender stems
  • 1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems
  • 1 tblsp capers
  • 1 tsp finely grated lemon zest
  • 1/2 cup olive oil
  • Kosher salt
  • 1 tblsp vegetable oil
  • 4 6 oz pieces skin-on salmon fillets
  • 2 tblsp unsalted butter, cut into pieces
  • 2 heads Little Gem or other small lettuce, leaves separated

Details

Preparation

Step 1

Preheat oven to 400. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.

Pulse garlic, cilantro, parsley, capers, lemon zest, and ¼ cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.

Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.

Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.

Relish can be made 6 hours ahead. Cover and chill.

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