Name: Butter-Basted Salmon with Hazelnut Relish
Yield: 4 Servings
Ingredients: ½ cup blanched hazelnuts; 1 garlic clove, chopped; 1 cup (packed) fresh cilantro leaves with tender stems; ½ cup (packed) fresh flat-leaf parsley leaves with tender stems; 1 tablespoon capers; 1 teaspoon finely grated lemon zest; ½ cup olive oil; Kosher salt; 1 tablespoon vegetable oil; 4 6-oz. pieces skin-on salmon fillets; 2 tablespoons unsalted butter, cut into pieces; 2 heads Little Gem or other small lettuce, leaves separated

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Michael Graydon + Nikole Herriott

Cooking the salmon skin side down maximizes its crispy potential; brown butter carries nutty flavor into the flesh.

Recipe notes