Wednesday, October 10, 2012

Roasted Red Pepper & Almond Salmon

You ever hear someone say “I am sick of eating…” whatever they say it makes me think, that sometimes it isn’t the actual meal we get tired of eating, it is simply that we get tired of people making a dish the same way over and over without allowing a chance to impart some creativity.

The main thing people need to remember when stepping foot into any kitchen is, very few things are set in stone, so therefore have fun and try something new. This Almond & Red Pepper Roasted Salmon is something out of the ordinary for many people, so don’t be afraid to give it a try.

Trust us, once this dish gets to cooking and you begin to smell the Roasted Red Peppers mixing with the Almonds and Almond Oil, you will know you made the right choice to stay at home and cook this evening.
(click Read More for the entire recipe)

½ Cup Almonds
Pinch Of Cayenne Pepper
1 TBS Fresh Lemon Juice
1 tsp Honey
2 TBS Diced Roasted Red Pepper
1 TBS Almond Oil
2 TBS Extra-Virgin Olive Oil
¼ Cup Chopped Fresh Parsley
Kosher Salt And Freshly Ground Black Pepper
2 TBS Chopped Fresh Chives
1 tsp Grated Lemon Zest
1 2-To-3-Pound Piece Wild Salmon (About 1 1/2 Inches Thick)

Make the relish:
Preheat the oven to 350 degrees F.
Spread the Almonds 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, almond oil, 1 tablespoon olive oil and 2 tablespoons parsley.
Add 1/2 teaspoon salt and black pepper to taste and toss to combine.
The relish can be made up to 1 day ahead; cover and refrigerate.

Make the salmon:
Raise the oven temperature to 425 degrees F.
Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 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 almond-pepper relish.

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