ROASTED SALMON WITH WALNUT-PEPPER RELISH READ MORE AT: HTTP://WWW.FOODNETWORK.COM/RECIPES/FOOD-NETWORK-KITCHENS/ROASTED-SALMON-WITH-WALNUT-PEPPER-RELISH-RECIPE.HTML?OC=LINKBACK

Roasted Salmon With Walnut-Pepper Relish Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-salmon-with-walnut-pepper-relish-recipe.html?oc=linkback image

Number Of Ingredients 13

Previous Next

Ingredients

1/2 cup walnuts
1 pinch cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons diced roasted red pepper
1 tablespoon walnut oil
2 tablespoons olive oil
1/4 cup chopped fresh parsley
1 teaspoon Kosher salt
1 teaspoon fresh ground pepper
2 tablespoons chopped fresh chives
1 teaspoon fresh grated lemon zest
1 piece wild salmon filet (2 to 3 pounds)

Steps:

_________ Make relish:
Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes.
Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
__________ Make salmon:
Raise the oven temperature to 425 degrees F.
Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon.
Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes.
Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.