BUTTER BASTED SALMON WITH HAZELNUT RELISH

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BUTTER BASTED SALMON WITH HAZELNUT RELISH image

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  • Butter-Basted Salmon with Hazelnut Relish PUBLISHED: JUNE 2014 12345 SERVINGS: 4 Butter-Basted Salmon with Hazelnut Relish Recipe Recipe Comments (22) Butter-Basted Salmon With Hazelnut Relish Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh. Ingredients SERVINGS: 4 ½ cup blanched hazelnuts 1 garlic clove, chopped 1 cup (packed) fresh cilantro leaves with tender stems ½ cup (packed) fresh flat-leaf parsley leaves with tender stems 1 tablespoon capers 1 teaspoon finely grated lemon zest ½ 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 Preparation 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. Wine Pairing Pick a wine that can match the brightness of the relish, like the Cristom 2013 Pinot Gris ($19). **** Recipe by Renee Erickson Prep time 30min after relish is made

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