Salmon With Sizzled Nut Salsa
A crunchy, spicy homemade salsa does the heavy lifting in this recipe, transforming simply roasted salmon into a vibrant main that’s worthy of a celebration. As the salmon roasts, the magic salsa comes together, sizzling an array of finely chopped nuts in oil until they are golden and toasted. Using a store-bought blend of mixed nuts—like the kind dubbed cocktail nuts meant for snacking—is the key to making a salsa with a variety of colors and textures without having to buy multiple bags of individual nuts. (Although you can use whatever near-empty bags of nuts you have on hand.) The sauce is poured over the salmon, then scattered with a bushel of fresh mint and cilantro. Serve it with rice, cooked noodles, toasted bread, or potatoes to sop up all the flavorful oil.
Perfectly cooking a large piece of salmon can be intimidating, but the best way to tell when it is done is to flake a bit of the flesh in the center: It should come apart easily and look light pink and opaque. If you’re still unsure, an instant-read thermometer inserted into the thickest part should register 145°.
Recipe information
Total Time
1 hour
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Sprinkle one 1½-lb. skinless, boneless salmon fillet with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt on both sides and transfer to a large baking dish or skillet. Drizzle 1 Tbsp. extra-virgin olive oil over and rub to coat on both sides. Bake salmon until opaque in the center and flesh flakes easily with a fork, 22–28 minutes, depending on thickness of fillet.
Step 2
Meanwhile, cook ¾ cup coarsely chopped mixed unsalted raw nuts and remaining ½ cup extra-virgin olive oil in a small saucepan over medium heat, stirring often, until golden brown or slightly darkened in color, 6–10 minutes. Remove from heat and immediately stir in 6 garlic cloves, coarsely chopped, 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 (be careful as mixture will sizzle). Let sit 5 minutes. Stir in 3 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, and 1 Tbsp. toasted sesame seeds. Taste salsa and season with more salt if needed.
Step 3
To serve, spoon salsa over salmon (you may not need all of it). Top with cilantro leaves with tender stems and/or mint leaves if desired.
Step 4
Do Ahead: Salsa can be made 4 days ahead. Transfer to an airtight container; cover and chill.
Recipe notes
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