Hi, I'm the creator of Recipe Cart. 👋 Check out my new app - ForThePlayers.gg -Compare earnings from popular play-to-earn games.
Export 10 ingredients for grocery delivery
Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool.
Pulse garlic, cilantro, parsley, capers, lemon zest, and ¼ cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.
Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.
Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.
DO AHEAD: Relish can be made 6 hours ahead. Cover and chill.
Wine Pairing: Pick a wine that can match the brightness of the relish, like the Cristom 2013 Pinot Gris ($19).