Butter Basted Salmon With Hazelnut Relish Food

BUTTER-BASTED SALMON WITH HAZELNUT RELISH

Steps:

• 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 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.
• 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.

BUTTER BASTED SALMON WITH HAZELNUT RELISH

Steps:

• 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

ROASTED SALMON WITH BUTTER

Steps:

• Preheat oven to 475 degrees. Place butter on a rimmed baking sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
• Carefully remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
• Roast until salmon is just cooked through, 8 to 12 minutes, checking frequently. It will flake easily when done. Sprinkle with parsley and serve.

STEAMED SALMON WITH LEMON-HAZELNUT BUTTER

Steps:

• Bring about 2 inches of water to a boil in the bottom of a steamer. Rub the bottom (skinned side) of each salmon piece with butter. Sprinkle with salt and pepper.
• Arrange the salmon buttered side down on a steamer rack. Place the rack over boiling water, cover and cook 6 minutes.
• Spoon an equal portion of the sauce on the bottom of each of four plates. Place one piece of salmon in the center of each plate and sprinkle with chopped flower petals or herbs and coarsely chopped hazelnuts.

HAZELNUT CRUSTED SALMON

Steps:

• Season salmon filets with salt, pepper, and lemon juice.
• Put hazelnuts and flour into food processor.
• Puree with on/of motion until you get a mealy consistency.
• Pour canola oil into a skillet and heat.
• Roll Salmon filets in hazelnut flour mixture, pressing flour onto salmon.
• Place salmon in skillet and saute both sides for approximately 2 to 3 minutes.
• Remove and place on cookie sheet.
• Place in 375 F oven and bake for another 2 to 3 minutes.
• Keep warm.