Sunday, February 28, 2010
Salmon with pistachio crust
By Scott Beveridge
Having been raised on Hamburger Helper, it took a trip a decade ago to America’s Northwest for me to discover salmon.
And, that it’s best eaten freshly cooked from the water and served on the sweet side.
That revelation arrived at a salmon bake in Juneau where the main course was served in a bourbon-molasses sauce. The clincher was an amazing salmon sandwich with apricot chutney spread at a restaurant in Hood River, Oregon.
Back here in Pittsburgh, a good fishmonger can be found at a number of locations with salmon that doesn’t taste fishy. Among the best are at the new Giant Eagle Market District in Robinson Township. This huge store is a destination in itself with prices ranging from those at Wal-mart to the finest gourmet supermarkets. (What its staff does with cheese is sinful)
That is where the ingredients were purchased today for this recipe for salmon with a pistachio crust:
2 large salmon fillets (about 2 pounds total)
½ pound or more of shelled salted pistachios
2 tablespoons of brown sugar
Zest of one Navel orange
1 1/3 cups of orange juice
A few drizzles of olive oil
Salt and fresh cracked pepper to taste
Nonstick cooking spray
Salt and pepper the fish and then marinate it in a cup of orange juice for an hour in the refrigerator
Pulse the nuts and orange zest in a food processor before adding the olive oil, brown sugar and the 1/3 cup of juice to make a paste.
Preheat oven to 425 degrees. Place the fillets on a baking dish coated with cooking spray. Cover the fish with the paste, pressing the mixture down with a spoon. Top with fresh cracked pepper. Bake for 20 to 25 minutes. Serves four.