Featured Recipe – Pistachio Crusted Salmon

WS-Pistachio-Salmon-5Lisa Corrado, a long-time resident of New Canaan, is the owner of Lisa Corrado Nutrition  and author of a Moment in a Busy Life blog. This week, she shares a  super-easy recipe is special enough to serve for company. Reap the anti-inflammatory benefits of the wild salmon, olive oil and pistachios. It’s so delicious, you’ll forget how healthy it is. Serves 4

Pistachio-Crusted Salmon 

Marinade:

½ cup white wine
¼ cup lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon dried thyme leaves
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
4 (5 ounce) wild salmon fillets with the skin on
1 cup finely chopped pistachios 

Preheat oven to 400º. Mix marinade ingredients in a non-reactive bowl (glass, Pyrex). Add salmon, turn to coat and marinate for 10 minutes. After removing the salmon, reserve the marinade. Heat 1 tablespoon olive oil on medium-high heat, in a large non-stick sauté pan. Sauté the fillets, skin-side up until seared, 2 – 4 minutes. Remove fillets and place on a foil-lined baking sheet, skin-side down. Lightly brush with marinade. Press chopped nuts on tops of fillets and spray with a little olive oil. Bake for 4 – 8 minutes, until salmon is cooked to desired doneness and crust is golden.
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Recipe Name: Pistachio-Crusted Salmon  Image: http://stewartsmarket.com/wp-content/uploads/2013/04/WS-Pistachio-Salmon-5-184x144.jpg Author: Review Date: Recipe Description: This week, she shares a  super-easy recipe is special enough to serve for company. Reap the anti-inflammatory benefits of the wild salmon, olive oil and pistachios. It’s so delicious, you’ll forget how healthy it is. Serves 4 Ingredients: Marinade: ½ cup white wine ¼ cup lemon juice 2 tablespoons extra virgin olive oil ½ teaspoon dried thyme leaves ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon extra virgin olive oil 4 (5 ounce) wild salmon fillets with the skin on 1 cup finely chopped pistachios  Directions: Preheat oven to 400º. Mix marinade ingredients in a non-reactive bowl (glass, Pyrex). Add salmon, turn to coat and marinate for 10 minutes. After removing the salmon, reserve the marinade. Heat 1 tablespoon olive oil on medium-high heat, in a large non-stick sauté pan. Sauté the fillets, skin-side up until seared, 2 – 4 minutes. Remove fillets and place on a foil-lined baking sheet, skin-side down. Lightly brush with marinade. Press chopped nuts on tops of fillets and spray with a little olive oil. Bake for 4 – 8 minutes, until salmon is cooked to desired doneness and crust is golden.
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