Roasted Salmon With Walnut-Pepper Relish (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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:
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.)
2. 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.
3. Photograph by Con Poulos
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