Roasted Salmon With Walnut-Pepper Relish
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Walnut1 tbsp
Lemon Juice (fresh)1 tsp
Honey2 tbsps
Roasted Red Pepper (diced)1 tbsp
Walnut Oil2 tbsps
Extra-Virgin Olive Oil1 cup
Parsley (chopped fresh)2 tbsps
Chives (chopped fresh)1 tsp
Lemon Zest (grated)Directions:
1
Make the relish: Preheat the oven to 350 degrees F
2
Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes
3
Let cool, then finely chop and transfer to a bowl
4
Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley
5
Add 1/2 teaspoon salt and black pepper to taste and toss to combine
6
(The relish can be made up to 1 day ahead; cover and refrigerate
7
) Make the salmon: Raise the oven temperature to 425 degrees F
8
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
9
Rub the herb mixture all over the salmon
10
Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes
11
Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish
12
Photograph by Con Poulos