Name: Salmon with herb and walnut salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1.2 kilogram piece salmon fillet (side), boned, skin on; 2 tablespoon extra virgin olive oil; 3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely; 1/4 cup coarsely chopped fresh dill; 1/2 cup (60g) toasted walnuts, chopped coarsely; 1 clove garlic, crushed; 2 tablespoon drained baby capers, rinsed; 2 teaspoon finely grated lemon rind; 2 teaspoon lemon juice; 1 tablespoon extra virgin olive oil, extra

Salmon with herb and walnut salsa

This beautiful roasted salmon with a herb and walnut salad is a light and refreshing option to serve for Christmas dinner.

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Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

1.2 kilogram piece salmon fillet (side), boned, skin on

2 tablespoon extra virgin olive oil

3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely

1/4 cup coarsely chopped fresh dill

1/2 cup (60g) toasted walnuts, chopped coarsely

1 clove garlic, crushed

2 tablespoon drained baby capers, rinsed

2 teaspoon finely grated lemon rind

2 teaspoon lemon juice

1 tablespoon extra virgin olive oil, extra

Method

1.Preheat oven to 200°C. Line a long oven tray with baking paper.

2.Place salmon, skin-side down, on tray; brush with 1 tablespoon of the oil. Season. Roast 10 minutes for rare (or 15 minutes for almost cooked though).

3.Meanwhile, combine herbs, nuts, garlic, capers, rind, juice and remaining oil in a medium bowl; season to taste.

4.Transfer salmon to a long platter; sprinkle with the herb and walnut salsa and drizzle with extra oil.

Ask the fishmonger to pin-bone the salmon. Or, you can remove the bones from the centre of the fillet with tweezers. Rub your finger firmly over the flesh and you will be able to feel the bones. If you prefer, you can also ask the fishmonger to remove the skin, however it helps to hold the fish together when transferring it to a platter.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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