Thursday, January 12, 2012

Salmon with Red Pepper and Hazelnut Salsa

As you probably already guessed, this detox is tough.  There is such a limited amount of things that I am permitted to eat.  Salmon is one, and even with chimichurri sauce (OMG, I love it) I was starting to get bored of it really quickly.  I also want to be able to participate, at least a little bit, in the featured cookbook thing for the month - we're doing Ottolenghi and Plenty together, two books I've been dying to cook from, and there are only a select few recipes I can make from them while doing this detox.  As it turns out, I had this salmon recipe flagged already, and I was excited to be able to try it.  I knew when we started mixing together the salsa ingredients that it was going to be a huge hit.

Honestly, I could eat this salsa every day, on anything.  It is so good.  It sticks to your expectations about what a salsa should be while totally blowing them away.  I am obsessed with it and I can't wait to have it again.  This is the way salmon was meant to be eaten.  I had my leftovers for lunch the next day, but Ken ate that second serving right after finishing the first, and I was tempted to do the same.  (I'm glad I prolonged my gratification by saving it.)  As a huge bonus, this was really simple and easy to make, so I expect it to become a staple in our house.

A few notes on the prep... mainly reminders to myself :)  Roast the hazelnuts and the peppers at the same time.  Cook the salmon opposite of the recipe directions, so that you get a crispy skin.  Make the salsa the day before if possible (oh, and double it while you're at it!) and this will come together in a flash.

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