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 olivolja

• Koshersalt

• 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

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.

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