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Salmon with Hazelnut Relish

September 17, 2015



            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




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

            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.

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