Recipe Database
Chef and the Fatman Roasted Salmon with Roasted Pecan-Pepper Relish
Chef and the Fatman Roasted Salmon with Roasted Pecan-Pepper Relish
Ingredients
Serves: 6 to 8

1 cup pecans
Pinch of cayenne pepper
1 Tbl fresh lemon juice
1 tsp honey
2 Tbl diced roasted red pepper
1 Tbl Chef and the Fatman Love Rub
1 Tbl Walnut oil
2 Tbl extra-virgin olive oil
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper
2 Tbl chopped fresh chives or onion grass
1 tsp grated lemon zest
1 2-to-3-pound piece wild salmon (about 1 1/2 inches thick)

Instructions
Toast the pecans on a Perforated Cooking Grid at 350º on a Big Green Egg over indirect heat for just a few minutes to barely toast the pecans, remove the pecans to a bowl, don’t BURN the pecans.

Make the relish: Let pecans cool, then finely chop. Use the same bowl
Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 Tbl olive oil and 2 Tbl parsley
Add 1/2 tsp salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
Make the salmon: Raise the oven temperature to 425º F
Place a Cast Iron Cooking Grid, flat side up on the Big Green Egg and let it come to temperature

Make the Herb Mixture:
Combine the remaining 1 Tbl olive oil and 2 Tbl parsley, the chives, lemon zest, 1/2 tsp salt, and black pepper to taste in a bowl
Rub the herb mixture all over the salmon
Place salmon on the flat side of the cast iron cooking grid skin-side down and roast until just cooked through
Apply the relish (nut butter) to the top of the salmon and let it toast for 4-5 minutes. Total cooking time should be a scant 12 to 14 minutes.
Let rest 5 minutes, then transfer to a platter and devour.

Notes

These fine recipes were found, developed, and changed by Chef Fred Genovese, with Kevin Jenkins at the helm running the microphone, with Linda Genovese keeping us all on time and behaving, Karen (she who must be obeyed) Jenkins commanding the technical aspects of the show and keeping our levels correct and with Mike Stock keeping 2 Big Green Eggs hopping with the grill work. We had guests as usual with Ed Fisher showing up about mid-show allowing us to take a break in the show and talk to him a bit. Ed looked good in this New Year, it is always a terrific day when we see him and he has time to talk to us all. Seeing Ed takes me back to the old store on Clairmont Rd. and his teeny office and no warehouse space to work from, he was our mentor, supporter and sponsor then as he is now. We also had Emily Robinson (KCBS judge and blogger) show up to smile along with us at how well the show was going. We also were visited by Michael Holst and Teresa Lass to shoot some pictures and be our audience. It was a good show with the salmon the big hit for me, with the marinated chicken very good and the pork loin just so tender. The wedding soup was good also with the small meatballs and kale (or was it endive?) torn up and served with the soup. It was a great way to start our New Year with our big Krewe and Ed Fisher in attendance. The staff at Big Green Egg headquarters was busy with a fairly large crowd of folks interested in being Eggheads, Terry and Ron kept the register ringing and the rest of the staff helped out answering questions and giving sound advice.