Salmon with Walnut-Red Pepper Relish

I actually made this dish a couple of weekends ago. The salmon was cooked quite to perfection, with a nice blend of fresh herbs, with a taste that was on par to match. The walnut-red pepper relish added additional tang with nice texture and color also. I've never loved a piece of salmon as much as this.

Salmon with Walnut-Red Pepper Relish
Source: Food Network Magazine, October 2011 Issue
Serves 4


½ cup walnuts
Pinch of cayenne pepper
1 tablespoon fresh lemon juice
1 teaspoon honey
2 tablespoons diced roasted red pepper
1 tablespoon walnut oil
2 tablespoons extra-virgin olive oil
¼ cup chopped fresh parsley
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1 teaspoon grated lemon zest
1 2-to-3-pound piece wild salmon (about 1½ inches thick)


1. Make the relish: Preheat the oven to 350°. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add ½ teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
2. Make the salmon: Raise the oven temperature to 425°. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, ½ teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

I served the salmon with some oven-baked spiced squash and kale chips. The squash was just ok in my opinion, and the kale chips...well let's just say I have yet to perfect them. Thus, I'm only going to post the recipe for the salmon. If you try it - let me know how you like it!


  1. YUMMMMMMMMMM! I love salmon!

  2. This is me now: drooling over this sumptuous meal!