1 cup (packed) fresh cilantro leaves with tender stems
1/2 cup (packed) fresh flat-leaf parsley leaves
1 tablespoon capers
1 teaspoon finely grated lemon zest
1/2 cup olive oil
Kosher salt
1 tablespoon vegetable oil
4 6-oz. pieces skin-on salmon fillets
2 tablespoons unsalted butter, cut into pieces
2 heads Little Gem or other small lettuce, leaves separated
Instructions
Preheat oven to 400°. Toast hazelnuts on a rimmed
baking sheet, tossing occasionally, until golden
brown, 6–8 minutes. Let cool.
Pulse garlic, cilantro, parsley, capers, lemon
zest, and ¼ cup hazelnuts in a food processor
until finely chopped. With machine running,
gradually add olive oil; season relish with salt.
Coarsely chop remaining hazelnuts
Heat vegetable oil in a large ovenproof skillet
over medium-high heat. Season salmon with salt and
cook, skin side down, until skin is crisp (do not
disturb), about 4 minutes. Add butter and cook,
basting constantly, 1 minute. Transfer to oven and
roast salmon, basting once, until medium-rare
(mostly opaque but still slightly translucent in
the center), about 3 minutes.
Serve salmon, skin side up, with lettuce, topped
with relish and chopped hazelnuts.
DO AHEAD- Relish can be made 6 hours ahead. Cover
and chill.
Originally Submitted
7/16/2014
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