Roasted Salmon with Tomato Almond Relish
Ryan Scott's recipe for roasted salmon with tomato almond relish
Nathan Congleton / TODAY
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Serve the salmon with one or all three of the sauces here: Tomato Almond Relish, Cali-Churri and Cucumber Grapefruit Salsa

Tomato-Almond Relish Tip: If you have unripe tomatoes, run each one under hot water and to rapidly ripen.

Cucumber and Ruby Grapefruit Salsa Tip: Feel free to use store-bought segmented grapefruit from the refrigerated section at your local store.

Ingredients

  • Salmon

    • 3 tablespoons seeded jalapeno, diced
    • 1/4 cup shallot, minced
    • 1/4 cup flat leaf parsley, chopped
    • 1/3 cup fresh dill, chopped
    • 2 tablespoons Dijon mustard
    • 2 dashes Tabasco sauce or other hot sauce
    • 2 teaspoons kosher salt
    • 1 lemon, juiced
    • 1/3 cup extra-virgin olive oil
    • 1½ tablespoons fresh ground black pepper
    • One 3 to 5 pound salmon fillet
  • Tomato Almond Relish

    • 1 pound tomatoes, diced
    • 2 cloves garlic, micro planned
    • 1 seeded jalapeno, diced
    • 1/2 teaspoon salt
    • Black pepper, to taste
    • 1 tablespoon sherry vinegar or white vinegar
    • 1/2 cup extra-virgin olive oil
    • 1 lemon, juiced
    • 1 tablespoon flatleaf parsley, chopped
    • 3 tablespoons smoked almonds, finely chopped
  • Cucumber and Ruby Grapefruit Salsa

    • 2 Ruby grapefruits, cut into segments
    • 2 tablespoons shallots, diced
    • 1/4 cup red onion, diced
    • 1/2 cup fresh squeezed lemon juice, plus 1 teaspoon fine zest
    • 1 teaspoon salt
    • 6 tablespoons olive oil
    • 2 tablespoons seeded jalapeno, diced
    • 1 English cucumber, diced
    • 1/4 teaspoon cilantro, chopped
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon sugar
  • Cali-Churri Sauce

    • 1 bunch cilantro, stemmed and chopped
    • 1/2 bunch flatleaf parsley, stemmed and chopped
    • 1 tablespoon dried oregano
    • 1 teaspoon smoked paprika
    • 1/2 shallot, minced
    • 1/2 cup extra-virgin olive oil
    • 1/2 lemon, juiced and zested
    • Kosher salt
    • Black pepper
    • 1 tablespoon red wine vinegar

Preparation

For the Salmon:

Preheat the oven to 250F. Line a rimmed baking sheet with aluminum foil.

In a medium sized bowl, add the jalapenos, shallots, parsley, dill, Dijon mustard, Tabasco, salt, lemon juice, olive oil and pepper. Stir to combine and let stand for 5 minutes to break down the rawness of both the shallots and jalapenos. Season to taste and set aside.

Place the salmon on the baking sheet, season well with more salt and pepper. Place the fish, skin side down, and let it come to room temperature, around 10 to 15 minutes, then slather with the marinade. Make sure to cover the salmon fillet completely; if it spills over, it is okay.

Bake the salmon until it is opaque on the outside and there no resistance when you pierce it with a skewer or fork, about 20 to 25 minutes. Then, turn on the broiler and roast until the marinade is crunchy and delicious—this should only take about 1 minute or so. Let stand at least 10 to 15 minutes before serving. The salmon can be served room temperature or even cold. To serve, use a fork to flake the warm salmon into chunks. Arrange on individual plates with lemon wedges, and one or all three of the sauces.

For the Tomato Almond Relish:

In a medium bowl, add the tomatoes, garlic, jalapeno, salt and black pepper. Stir to combine. Stir in the vinegar, olive oil, lemon juice and parsley. Stir in almonds and adjust the seasoning if needed. The longer the mixture sits, the better it gets, especially when it is stored at room temperature.

For the Cucumber and Ruby Grapefruit Salsa:

Remove the segments from the grapefruit. If using store-bought refrigerated segments, drain the juices. Carefully cut the segments into 4 pieces, and place in a medium bowl. Add the shallots, red onion, lemon juice and salt. Let sit for about 5 minutes to let the flavors meld. Whisk in the olive oil, and stir in the jalapeno, cucumber cilantro, pepper and sugar. Taste if more seasoning is needed.

For the Cali-Churri Sauce:

In a medium bowl, add the chopped cilantro, chopped parsley, oregano, paprika, shallot, olive oil, lemon juice and lemon zest. Stir to combine. Allow to stand for about 20 minutes. Store in a container in the refrigerator for up to 3 days. When ready to serve, bring to room temperature, season with the salt and pepper, and stir in the vinegar just before serving to give it a longer shelf life.

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