This walnut-pepper relish is super delish! I made it with 2.5tbs of olive oil, 1 tbs of fresh lemon juice, 1 tsp of honey, 1 diced roasted pepper, seeds and veins removed, a couple pinches of dried parsley, 1 cup of whole walnuts, roasted then chopped, 1/2tsp kosher salt, and 1/8 tsp ground pepper, a dash or two of chili pepper. Then refrigerate. But for the original spicier version, go here.
This salmon fillet is about 1.5lbs. First, spray casserole with Pam. Then, coat with a mixture of about 1.5tbs olive oil, 1/2tsp kosher salt, 1/8tsp of black pepper, a generous pinch of dried parsley. Coat both sides of the fillet. Sqeeze about 2 tbs of lemon juice on top.
Bake in oven at 475 degrees F. for 12-14 minutes. Let rest for 5 minutes.
Place the walnut-pepper relish on top.
Enjoy!
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