Roasted Salmon With Walnut-Pepper Relish

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
6 to 8 servings
Level:
Easy

NUTRITION INFO
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

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.

Photograph by Con Poulos


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    This recipe is featured in:

    The Best Christmas Recipes