2 International Drive

Rye Brook, NY 10573

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Pistachio Crusted Salmon

January 1, 2009

 

 

Ingredients:

 

Sun-dried Tomato Pesto

  • 1/2 cup reconstituted sun-dried tomatoes

  • 1 clove garlic, peeled

  • 1 Tbsp. (15 g) grated Romano cheese

  • 1 Tbsp. (40 g) pine nuts

  • 2 Tbsp. (45 ml) olive oil

Salmon

  • 1/2 cup (150 g) pistachios, shelled

  • 2 Tbsp. (30 ml) honey

  • 4 4-oz. (230 g each) salmon fillets

  • 12 oz. (340 g) baby spinach leaves

Preparation:

 

Sun-dried Tomato Pesto

  1. Reconstitute the sun-dried tomatoes in warm water. In the bowl of your food processor, add the sun-dried tomatoes, garlic clove, grated cheese and pine nuts. Pulse until fully blended and finely chopped. Add the olive oil in a stream with the processor on.

Salmon

  1. Preheat oven to 350 degrees. Pulse the pistachios in a food processor until chopped, with some finely ground. Lightly coat the topside of the salmon fillets with a little honey. Press the salmon fillets into the pistachios, covering the topsides completely. Heat a skillet over high heat and add enough olive oil to sauté. Gently place the salmon fillets nut side down and sear for about 2 minutes, until nuts have browned. Very gently turn the salmon fillets over and repeat the process. Place the salmon fillets in a baking dish with a little water and place in the oven for 15 minutes (replace any nuts that may have fallen off, making a nice top layer of pistachio’s on the fillet).

  2. While the salmon fillets are cooking, place 4 tablespoons of the sun-dried pesto into a sauce pan and warm gently.  Right before serving toss the sun-dried pesto mixture with spinach leaves, coating very well, until spinach begins to wilt. Divide the spinach between 4 plates and top with the salmon fillets.

Serves 4.

 

Recipe by Dennis L., Flik Independent School Dining Director of Dining Services

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