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.