For his birthday (way back in early June) Tom requested salmon. I kind of knew he was going to request some sort of seafood since he loves it and we don’t eat it much (thanks to me) but I was kind of hoping for…not salmon. I’m just not a big fan of it. I re-tried it and it was okay, but still not my thing. Trying things again is always good practice, but when you have kids this is a rule you live and die by to set an example. 🙂 “At least you tried it again, right, Mom? You never know!”
That said, the kids and Tom devoured their giant salmon pieces and I enjoyed this salsa over a pork chop, so I’d still call it a hit. We recently made the salsa again and I had it with a za’atar and lemon grilled chicken thigh, which made for a great combo. The salsa is really light and fresh tasting, not at all overpowering. Just a nice complement to the protein. I made the recipe as indicated the first time but when we had it again I used jarred peppers since we had some around, and that worked just fine, too. I did cut the amount of dressing from the very beginning because it seemed like a lot, and I’m glad I did.
Salmon with Roasted Red Pepper and Hazelnut Salsa
- 10 minutes
- 1 hour
- 4 servings
- For the salsa:
- 2 red bell peppers
- 3 Tbsp. olive oil, divided
- 2 Tbsp. hazelnuts
- 1 Tbsp. chopped chives
- 1 small clove garlic, pressed or finely minced
- 1 tsp. lemon zest
- 1 Tbsp. lemon juice
- 1 Tbsp. cider vinegar
- salt and pepper
- For the salmon:
- olive oil
- 4 salmon fillets
- salt and pepper
- To make the salsa: Preheat the oven to 400. Quarter the peppers and remove the seeds. Toss on a baking sheet with 1 Tbsp. oil and a generous pinch of salt. Roast for about 20 minutes, until cooked through and slightly charred. Place in a bowl, along with juices from the pan, and once cool enough to handle, peel the peppers. Dice into 1/4" pieces.
- Meanwhile, roast the hazelnuts on another baking sheet for 10 minutes (you can also do this on the stovetop over medium heat) until toasty and fragrant. Once cool, rub with your hands to remove the skins (some of mine came off easily, others didn't. For those that didn't, I didn't bother - they are fine with the skins on). Chop the hazelnuts into small pieces.
- Mix the peppers (and any roasting juices), hazelnuts, 2 Tbsp. oil, and remaining salsa ingredients in a bowl. Season to taste with salt and pepper.
- Turn the oven heat down to 250. Heat a pan (a grill pan if you want the lines) over medium-high heat until very hot. Brush both sides of the salmon with olive oil and season with salt and pepper.
- Put the salmon filets skin side up in the pan and cook for 2-3 minutes. Carefully flip over and cook for an additional 2 minutes. Place the pan in the oven (or place the salmon on a baking sheet lined with parchment) to finish cooking, approximately 10 minutes. Serve the salmon warm with the salsa on top.