Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

By Bon Appétit

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1.5 lb skinless, boneless salmon fillet
• 1 tsp Diamond Crystal kosher salt
• 1 Tbsp extra-virgin olive oil
• 0.75 cup coarsely chopped mixed unsalted raw nuts
• 0.5 cup extra-virgin olive oil
• 6 garlic cloves, coarsely chopped
• 1 Tbsp light brown sugar
• 1.5 tsp smoked paprika
• 1 tsp crushed red pepper flakes
• 1 tsp Diamond Crystal kosher salt
• 3 Tbsp unseasoned rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp toasted sesame seeds
• 0 cilantro leaves with tender stems
• 0 mint leaves

Instructions

1. Preheat the oven to 350° and place a rack in the middle.
2. Sprinkle 1.5 lb. skinless, boneless salmon fillet with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt on both sides.
3. Transfer the salmon to a large baking dish or skillet and drizzle 1 Tbsp. extra-virgin olive oil over it. Rub the oil into both sides of the salmon.
4. Bake salmon until it turns opaque in the center and flakes easily with a fork, about 22–28 minutes, depending on the thickness of the fillet.
5. While the salmon is baking, cook ¾ cup coarsely chopped mixed unsalted raw nuts in ½ cup extra-virgin olive oil in a small saucepan over medium heat until they turn golden brown or slightly darkened in color, for about 6–10 minutes.
6. Remove the saucepan from the heat. Stir in 6 coarsely chopped garlic cloves, 1 Tbsp. light brown sugar, 1½ tsp. smoked paprika, 1 tsp. crushed red pepper flakes, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.
7. Let the salsa sit for 5 minutes. Stir in 3 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, and 1 Tbsp. toasted sesame seeds. Taste the salsa and season with more salt if needed.
8. Spoon the salsa over the salmon. Top with cilantro leaves with tender stems and/or mint leaves if desired.