Salmón con salsa de frutos secos crujientes
Una salsa casera crujiente y picante es la clave de esta receta, transformando un simple salmón asado en un plato principal vibrante digno de celebración. Mientras el salmón se asa, la mágica salsa se va formando, sofriendo una variedad de frutos secos finamente picados en aceite hasta que estén dorados y tostados.
A crunchy, spicy homemade salsa does the heavy lifting in this recipe, transforming simply roasted salmon into a vibrant main that’s worthy of a celebration. As the salmon roasts, the magic salsa comes together, sizzling an array of finely chopped nuts in oil until they are golden and toasted. Using a store-bought blend of mixed nuts—like the kind dubbed cocktail nuts meant for snacking—is the key to making a salsa with a variety of colors and textures without having to buy multiple bags of individual nuts. (Although you can use whatever near-empty bags of nuts you have on hand.) The sauce is poured over the salmon, then scattered with a bushel of fresh mint and cilantro. Serve it with rice, cooked noodles, toasted bread, or potatoes to sop up all the flavorful oil.
Perfectly cooking a large piece of salmon can be intimidating, but the best way to tell when it is done is to flake a bit of the flesh in the center: It should come apart easily and look light pink and opaque. If you’re still unsure, an instant-read thermometer inserted into the thickest part should register 145°.
Recipe information
- Total Time 1 hour
- Yield 4 servings
Preparation
- Step 1 Place a rack in middle of oven; preheat to 350°. Sprinkle one 1½-lb. skinless, boneless salmon fillet with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt on both sides and transfer to a large baking dish or skillet. Drizzle 1 Tbsp. extra-virgin olive oil over and rub to coat on both sides. Bake salmon until opaque in the center and flesh flakes easily with a fork, 22–28 minutes, depending on thickness of fillet. Step 2 Meanwhile, cook ¾ cup coarsely chopped mixed unsalted raw nuts and remaining ½ cup extra-virgin olive oil in a small saucepan over medium heat, stirring often, until golden brown or slightly darkened in color, 6–10 minutes. Remove from heat and immediately stir in 6 garlic cloves, coarsely chopped, 1 Tbsp. light brown sugar, 1½ tsp. smoked paprika, 1 tsp. crushed red pepper flakes, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt (be careful as mixture will sizzle). Let sit 5 minutes. Stir in 3 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, and 1 Tbsp. toasted sesame seeds. Taste salsa and season with more salt if needed. Step 3 To serve, spoon salsa over salmon (you may not need all of it). Top with cilantro leaves with tender stems and/or mint leaves if desired. Do Ahead: Salsa can be made 4 days ahead. Transfer to an airtight container; cover and chill.
