That’s why I get so upset when I see so many websites touting “gourmet recipes” that highlight incredibly pedestrian ingredients for salmon, or even going out to dinner in lieu of cooking. The other night, I went to a lovely high-end restaurant in Malibu. They had salmon on the menu, so I ordered it.
It was cooked perfectly, but had the usual beurre blanc with tarragon sauce on it. Really? Can’t these chefs think of anything new? In both instances, I’d found that the recipes were devoid of originality. How much butter and wine/dill/tarragon/lemon can one person use? It’s not that I don’t like this combination, I do, but I also like to try new things. Don’t you?
That’s why when I got this salmon recipe from my friend, Mindy, I was thrilled. It’s an explosion of flavor, and works well with Mahi Mahi or any other meaty white fish. She introduced it to us (that is, our cooking club, comprised of four women who went to cooking school together) at one of our gourmet dinners. It was an instant hit. “Wowing” is not an easy thing to do in our group, but this definitely did the trick.
The hardest thing to do was write the recipe, as we all just list ingredients and go from there. I gave it my best shot and it came out pretty darn good. I couldn’t wait to share it with you—especially those of you who love salmon and are looking for something new and different. Enjoy!
Apricot Glazed Salmon with Pistachio Crust
Yield: 4 servings
4 6-ounce boneless, skinless salmon fillets
3 Tbsp grapeseed oil
Salt and pepper to taste
¾ cup apricot jam
3 Tbsp white wine vinegar
2 Tbsp fresh ginger, minced
2 Tbsp shallots, minced
Mix well and set aside, tasting to adjust seasonings.
1 cup shelled pistachios, chopped very small
1 Tbsp sesame seeds, toasted
1 tsp curry powder
2 Tbsp green onions, chopped small
Mix together well.
To Cook the Salmon:
Preheat the oven to 375 F. Preferably in a cast iron skillet (it must be oven-proof), sear the salmon fillets on medium high heat, for about three to four minutes. Flip and spread glaze on each of the fillets. Press the prepared nut mix over the glaze so it adheres well. After about two or three minutes, place the skillet with fish into the oven for up to three minutes, depending on thickness, or until done.
Remove from the oven and plate immediately. Let me know how it works for you and if you have any questions!