Wednesday, January 17, 2018

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

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