Salmon With Gremolata And Hazelnuts
"I’ve partnered with @thefeedfeed and @brummelandbrown to bring you this great weeknight recipe! After the holidays, we all need to eat lighter. Vibrant, flavorful dishes are always the best. Salmon with Gremolata and Hazelnuts. Start to finish, this dish is 20 minutes and involves very few ingredients. The Gremolata may also be enjoyed on veggies, roasted potatoes, grains and other proteins... @brummelandbrown Organic is a buttery spread made of plant based oils and creamy organic yogurt and has half the saturated fat of butter and 0g cholesterol so is great for those watching their intake. Eating thoughtfully shouldn’t mean sacrificing flavor!"
-- @feedtheswimmers
Recipe Intro From feedtheswimmers

Watch Jill make this dish in our FeedfeedBrooklyn kitchen here!

This recipe was sponsored by our friends at Brummel and Brown.

This recipe was featured in our Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Serves 4

for salmon:
1 1/2 lbs salmon, divided in 2, skin on and scored
2 tbsp Brummel & Brown spread
Sea salt
Fresh ground pepper
for Gremolata:
1/2 cup (packed) flat leaf parsley, chopped
2 tsp lemon zest
2 tbsp fresh lemon juice, set aside the remaining half lemon
2 tsp extra virgin olive oil
1 tbsp salt cured capers, rinsed.
1/2 jalapeño, seeded and minced.
2 tbsp Brummel and Brown spread
Sea salt
Fresh ground pepper
Approximately ¼ cup hazelnuts, toasted and chopped
Rinse capers thoroughly to remove all salt and pat dry on a clean dish towel. Chop parsley. Season salmon fillets with salt and pepper to taste.

Preheat cast iron (or heavy bottomed) skillet over medium heat. While pan for salmon is heating, over low heat in a small skillet, melt 2 tbsp of spread and add capers and jalapeños. Mixture will foam a bit. Remove from heat and add lemon juice and zest. Stir in parsley and season with salt and pepper to taste. Place in separate bowl and set aside. Return pan to heat and place remaining lemon half cut side down until edges caramelized.

Add 2 tbsp Brummel and Brown spread to pan and allow to melt. Raise heat to medium high and place salmon face down (skin side up). Allow to cook, undisturbed for 4-5 minutes until a nice golden brown sear is achieved. Turn and cook for 2-3 more minutes. Be careful not to overcook. Remove from pan and allow to rest for about 5 minutes.
Plate and top with gremolata and a sprinkle of hazelnuts. Serve with your favorite sides and enjoy!