Salmon with Roasted Red Pepper and Hazelnut Salsa

Updated at: Sat, 04 Nov 2023 11:52:17 GMT

Step 1

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.

Step 2

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.

Step 3

Mix the peppers (and any roasting juices), hazelnuts, 2 Tbsp. oil, and remaining salsa in a bowl. Season to taste with salt and pepper.

Step 4

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.

Step 5

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.

Step 6

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