Roasted Salmon with Spicy Cranberry Relish
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.Advertisement
Place salmon on the prepared pan. Mash garlic, 1 teaspoon salt, peppercorns and lemon zest into a paste with a fork or a mortar and pestle. Transfer to a small bowl and stir in 1 tablespoon oil and mustard. Spread on the salmon. Bake until the flesh flakes easily with a fork, 10 to 15 minutes.
Meanwhile, pulse cranberries, shallot and serrano in a food processor until finely chopped. Transfer to a medium bowl and stir in apple, celery, vinegar, 1 tablespoon parsley and the remaining 1 tablespoon oil and 1/2 teaspoon salt.
Sprinkle the salmon with the remaining 1 tablespoon parsley and serve with the relish and lemon wedges.
To make ahead: Refrigerate relish (Step 3) for up to 1 day.
Equipment: Parchment paper