Butter-Basted Salmon with hazelnut relish
1/2C roasted
hazelnuts, skinned removed
1 garlic clove,
chopped
1C (packed) fresh
cilantro leaves with tender stems
1/2C (packed)
Italian parsley leaves with tender stems
1 Tbsp. capers
1 tsp. finely
grated lemon zest
1/2C olive oil
kosher salt and
freshly ground pepper to taste
2 – 3 Tbsp. olive
oil
Six 5 oz. pieces
salmon, skin on
1 tsp. spice rub
of choice
Kosher or sea salt
3 Tbsp. unsalted
butter, cut into pieces
watercress or
arugula leaves (garnish)
Pulse garlic,
cilantro, parsley, capers, lemon zest and ¼ cup of the hazelnuts in a food
processor until finely chopped. With
machine running, gradually add olive oil; season with salt and pepper. Coarsely chop remaining hazelnuts.
Heat olive oil in
a sauté pan. Season salmon with spice
rub and salt and cook, skin side down until skin is crisp, about 4
minutes. Add butter and cook, basting
constantly, one minute. Transfer to oven
and roast salmon, basting once, until just cooked through, about 5 minutes.
Serve salmon, skin
side up, with watercress, topped with relish and chopped hazelnuts.
MAKES: 6 servings