Salmon With Sizzled Nut Salsa

Ingredients

For 4 servings

• •1 1½-lb. skinless, boneless salmon fillet
• •2 c. à café Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
• •1 c. à soupe plus ½ cup extra-virgin olive oil
• •0.75 tasse coarsely chopped mixed unsalted raw nuts
• •6 garlic cloves, coarsely chopped
• •1 c. à soupe light brown sugar
• •1.5 c. à café smoked paprika
• •1 c. à café crushed red pepper flakes
• •3 c. à soupe unseasoned rice vinegar
• •1 c. à soupe toasted sesame oil
• •1 c. à soupe toasted sesame seeds
• •Cilantro leaves with tender stems and/or mint leaves (for serving; optional)

Method

1. 1.Place a rack in middle of oven; preheat to 350°. Sprinkle one 1½-lb. skinless, boneless salmon fillet with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt on both sides and transfer to a large baking dish or skillet. Drizzle 1 Tbsp. extra-virgin olive oil over and rub to coat on both sides. Bake salmon until opaque in the center and flesh flakes easily with a fork, 22–28 minutes, depending on thickness of fillet.
2. 2.Meanwhile, cook ¾ cup coarsely chopped mixed unsalted raw nuts and remaining ½ cup extra-virgin olive oil in a small saucepan over medium heat, stirring often, until golden brown or slightly darkened in color, 6–10 minutes. Remove from heat and immediately stir in 6 garlic cloves, coarsely chopped, 1 Tbsp. light brown sugar, 1½ tsp. smoked paprika, 1 tsp. crushed red pepper flakes, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt (be careful as mixture will sizzle). Let sit 5 minutes. Stir in 3 Tbsp. unseasoned rice vinegar, 1 Tbsp. toasted sesame oil, and 1 Tbsp. toasted sesame seeds. Taste salsa and season with more salt if needed.
3. 3.To serve, spoon salsa over salmon (you may not need all of it). Top with cilantro leaves with tender stems and/or mint leaves if desired. Do Ahead: Salsa can be made 4 days ahead. Transfer to an airtight container; cover and chill.