"Kiran's Salmon"

Pistachio Crusted Salmon

I think it is safe to say that pistachio crusted salmon could be considered a comfort food, at least for me. It conjures up precious memories of dinners and events with my many friends in California. My version has been a family favorite for years.

For those of you, at The Executive Dining Room in Palo Alto (where I used to work), who gave the dish it’s name (“Kiran’s Salmon”), and have asked for this recipe since I left California, thanks for your patience. I can’t believe how much time has flown by since this incredible meal re-emerged

The ideal comfort food - Pistachio crusted salmon with hassle-back sweet potato and beets.

Pistachio crusted salmon is an effortless, yet stylish main course to serve when you have company. Not only is it simple to prepare, the dish requires little time. It’s the perfect Sunday brunch entrée for the family, with little clean up required.

Loaded with omega-3 fatty acids, both farmed and wild salmon are safe to eat. Wild caught Pacific salmon are typically considered to be the healthiest as they are known to have fewer calories than the Atlantic farmed salmon.

After rinsing, pat completely dry, then season with salt and pepper.

Ingredients

6 ounces of wild salmon (yields 2 filets of 3 ounces each)

1 small clove of minced garlic

2 tablespoons fresh lemon juice

1and 1/2 tablespoons olive oil

½ teaspoon Dijon mustard

4 tablespoons of coarsely chopped pistachios

Method

Preheat oven to 375 degrees (190 degrees celsius)

Rinse salmon in cold water and pat completely dry with paper towels, season with salt and pepper. Place on a sheet tray lined with parchment paper.

Combine garlic, olive oil, mustard, and lemon juice. Brush half of the mixture on the salmon. Add pistachios to the rest of the mixture. Spread the mixture on top of the salmon, pressing down gently and evenly.

Bake for 15 minutes until salmon is flaky, remove from oven and let rest for 5 minutes before service.

Add crushed pistachios after brushing the seasoned salmon with the mixture.

Accompaniments

For our dinner I chose to pair the salmon with hasselback sweet potatoes and diced beetroot for a pop of color on the side. The sweetness and creaminess of the potato is an ideal accoutrement with nutty salmon. Beets could also be served on a bed of green salad with house vinaigrette.

Pairings

Full-bodied White Wines pair amazingly well with rich oily fish like salmon. White wines, are always the obvious choice that partner well with salmon. I suggest an oak-aged Chardonnay that in itself is buttery. A Viognier which is a little sweeter or a Petite Chablis which is an incredibly reliable pairing, young elegant especially with the mouthwatering garlic and pistachio flavors (my preference).

Pistachio crusted salmon - an effortless and stylish dish.

Bon Appetit!

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