A crunchy, spicy homemade salsa does the heavy lifting in this recipe, transforming simply roasted salmon into a vibrant main that’s worthy of a celebration. As the salmon roasts, the magic salsa comes together, sizzling an array of finely chopped nuts in oil until they are golden and toasted. Using a store-bought blend of mixed nuts—like the kind dubbed cocktail nuts meant for snacking—is the key to making a salsa with a variety of colors and textures without having to buy multiple bags of individual nuts. (Although you can use whatever near-empty bags of nuts you have on hand.) The sauce is poured over the salmon, then scattered with a bushel of fresh mint and cilantro. Serve it with rice, cooked noodles, toasted bread, or potatoes to sop up all the flavorful oil.
Perfectly cooking a large piece of salmon can be intimidating, but the best way to tell when it is done is to flake a bit of the flesh in the center: It should come apart easily and look light pink and opaque. If you’re still unsure, an instant-read thermometer inserted into the thickest part should register 145°.
