Butter-Basted Salmon with Hazelnut Relish

Ingredients for Butter-Basted Salmon with Hazelnut Relish

• 80g blanched hazelnuts

• 1 garlic clove, chopped

• 1 cup (packed) fresh coriander leaves with tender stems

• 1/2 cup (packed) fresh flat-leaf parsley leaves with tender stems

• 1 tablespoon capers

• 1 teaspoon finely grated lemon zest

• 120ml olive oil

• Kosher salt

• 1 tablespoon vegetable oil

• 110g pieces skin-on salmon fillets

• 2 tablespoons unsalted butter, cut into pieces

• 2 heads Little Gem or other small lettuce, leaves separated

How to make Butter-Basted Salmon with Hazelnut Relish

Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6-8 minutes. Let cool.

Pulse garlic, coriander, parsley, capers, lemon zest, and 40g 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 centre), 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.