Monday, October 1, 2012

Roasted Salmon with Walnut-Pepper Relish

Roasted Salmon with Walnut-Pepper Relish
Servings: 4

1/2 c. walnuts
Pinch of cayenne pepper
1 Tbsp. fresh lemon juice
1 tsp. honey
2 Tbsp. diced roasted red pepper
3 Tbsp. olive oil
1/4 c. chopped fresh parsley
Kosher salt and freshly ground black pepper
2 Tbsp. chopped fresh chives
1 tsp. grated lemon zest
4 salmon fillets

For the relish:
Preheat the oven to 350 degrees. 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, 2 tablespoons 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.)

For the salmon:
Raise the oven temperature to 425 degrees. 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 s 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.

NOTES: We haven't tried this recipe yet. When I do, I'm thinking it would go great with some roasted Brussels sprouts.

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