· 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
Step 1Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool.Step 2Pulse garlic, cilantro, parsley, capers, lemon zest, and ¼ cup hazelnuts in a food processor until finely chopped. With machine running, gradually add olive oil; season relish with salt. Coarsely chop remaining hazelnuts.Step 3Heat vegetable oil in a large ovenproof skillet over medium-high heat. Season salmon with salt and cook, skin side down, until skin is crisp (do not disturb), about 4 minutes. Add butter and cook, basting constantly, 1 minute. Transfer to oven and roast salmon, basting once, until medium-rare (mostly opaque but still slightly translucent in the center), about 3 minutes.Step 4Serve salmon, skin side up, with lettuce, topped with relish and chopped hazelnuts.Step 5DO AHEAD: Relish can be made 6 hours ahead. Cover and chill.Step 6Wine Pairing: Pick a wine that can match the brightness of the relish, like the Cristom 2013 Pinot Gris ($19).