This vibrant dish transforms simply roasted salmon into a celebration with a crunchy, spicy nut salsa. The salsa, made from cocktail nuts, adds a kaleidoscope of textures and flavors, complemented by fresh mint and cilantro. It's perfect for serving with rice, noodles, or bread to soak up all the flavorful oil.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Medium | Cook Time 43 min | Servings 4 | Serving Size 1 plate (150g salmon with salsa) | Est. Cost $15.0 |
Est. Calories 450 per serving | Carbs 5g (2%) | Protein 40g (80%) | Fats 30g (38%) | Daily Diet 2000 cal (23%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
salmon fillet
1.5 lb
skinless, boneless
kosher salt
2 tsp
olive oil
0.5 cup
extra-virgin
mixed nuts
¾ cup
coarsely chopped, unsalted, raw
garlic cloves
6 clove
coarsely chopped
light brown sugar
1 tbsp
smoked paprika
1.5 tsp
crushed red pepper flakes
1 tsp
rice vinegar
3 tbsp
unseasoned
sesame oil
1 tbsp
toasted
sesame seeds
1 tbsp
toasted
cilantro leaves
0.5 bunch
with tender stems
salmon fillet
1.5 lb
skinless, boneless
kosher salt
2 tsp
olive oil
0.5 cup
extra-virgin
mixed nuts
¾ cup
coarsely chopped, unsalted, raw
garlic cloves
6 clove
coarsely chopped
light brown sugar
1 tbsp
smoked paprika
1.5 tsp
crushed red pepper flakes
1 tsp
rice vinegar
3 tbsp
unseasoned
sesame oil
1 tbsp
toasted
sesame seeds
1 tbsp
toasted
cilantro leaves
0.5 bunch
with tender stems
mint leaves
0.5 bunch
Place a rack in middle of oven; preheat to 350°. Sprinkle salmon with 1 tsp. kosher salt on both sides and transfer to a large baking dish or skillet. Drizzle 1 Tbsp. olive oil over and rub to coat on both sides. Bake until opaque in the center and flesh flakes easily, 22–28 minutes.
Meanwhile, cook nuts and remaining olive oil in a saucepan over medium heat, stirring often, until golden brown, 6–10 minutes. Remove from heat and stir in garlic, sugar, paprika, red pepper flakes, and 1 tsp. kosher salt. Let sit 5 minutes. Stir in vinegar, sesame oil, and sesame seeds.
To serve, spoon salsa over salmon. Top with cilantro and/or mint leaves if desired.
