Tarla Cuisine

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