Roasted Salmon With Walnut-Pepper Relish

• 1/2 cup walnuts
• Pinch of cayenne pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 2 tablespoons diced roasted red pepper
• 1 tablespoon walnut oil
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh parsley
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh chives
• 1 teaspoon grated lemon zest
• 1 2 -to-3-pound piece wild salmon (about 1 1/2 inches thick)

1. Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes.
2. Let cool, then finely chop and transfer to a bowl.
3. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley.
4. Add 1/2 teaspoon salt and black pepper to taste and toss to combine.
5. (The relish can be made up to 1 day ahead; cover and refrigerate.)
6. Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl.
7. Rub the herb mixture all over the salmon.
8. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes.
9. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.
10. Photograph by Con Poulos

walnuts, cayenne pepper, lemon juice, honey, red pepper, walnut oil, extravirgin olive oil, parsley, kosher salt, fresh chives, lemon zest, wild salmon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roasted-salmon-with-walnut-pepper-relish-recipe.html (may not work)