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September 13, 2016 / Chris Blum

Salmon with Hazelnut Salsa

This hazelnut pepper salsa is amazing! It is from Ottolenghi’s cookbook. This is the perfect weeknight meal.

Ingredients:
2 roasted red peppers
4 tbsp olive oil
2 tbsp hazelnuts
1/4 c chives
1 clove garlic
2 tbsp cider vinegar
Salt and pepper
1 – 2 lb salmon

Preheat oven to 400.

Combine all ingredients except salmon in a food processor and process until just smooth.

Spray salmon with olive oil spray and season with salt and pepper. Bake for 15 – 20 minutes until very light pink inside.

Serves 2 – 4.

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