Butter-Basted Salmon with Hazelnut Relish
A sophisticated dish featuring crispy-skinned salmon fillets topped with a fresh herb and hazelnut relish. The salmon is basted in butter and served with tender lettuce leaves, creating a perfect balance of textures and flavors.
Ingredients
- •½ cup blanched hazelnuts
- •1 clove garlic
- •1 cup fresh cilantro leaves
- •½ cup fresh flat-leaf parsley
- •1 tablespoon capers
- •1 teaspoon lemon zest
- •½ cup olive oil
- •to taste Kosher salt
- •1 tablespoon vegetable oil
- •4 pieces skin-on salmon fillets
- •2 tablespoons unsalted butter
- •2 heads Little Gem lettuce
- •lettuce leaves
Cooking Instructions
- 1.
Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.
8 min
- 2.
Pulse garlic, cilantro, parsley, capers, lemon zest, and 1/4 cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.
5 min
- 3.
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.
8 min
- 4.
Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.
2 min
- 5.
Do ahead: Relish can be made 6 hours ahead. Cover and chill.
