Salmon with mint, pistachio, and pickled red onion

Serves

Cook Time

20 min

Total Time

40 min

Main Course

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American 🇺🇸

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When I put together this salmon recipe it was just the basic ingredients but then it developed into this recipe jam packed with flavor and protein. Adding the avocado and vinaigrette gives it more complexity and good fats. Then garnishing it with the tomatoes and pomegranate finishes it off making it beautiful dish as well. For the pistachios I use a food processor but if you don‚‘t have one you can easily just chop them down. Both the vinaigrette and the pickled onion recipes are more than this recipe needs but they are very versatile and can be stored in the refrigerator for a while. This salmon recipe serves 2. However, you can easily scale it (without adding extra cooking/prep time) to serve more by doubling the salmon part of the recipe but the vinaigrette and onion wouldn‚‘t have to be scaled.

Ingredients

Lime-Cilantro Vinaigrette:

Lime-Cilantro Vinaigrette
4oz vegetable stock
1 tsp arrowroot
2 oz lime juice
1/4 tsp sugar
1 oz sesame oil
1/2 oz olive oil
1/4 tsp salt
1/4 tsp cilantro

Salmon

1-8oz salmon fillet
1/4 cup pickled red onion sliced (recipe below)
1/4 cup pistachio
1 tbls mint chopped
1 tbls avocado oil Salt
1 tbl Lime-Cilantro

Pickled red onion :

1 large red onion, thinly sliced
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 Tbls fiber
1 tbsp. kosher salt
Pinch of crushed red pepper flakes (optional)

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Directions

Place onion a large jar with a tight-fitting lid.
In a medium saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil.
Stir until sugar and salt dissolve.
Add in red pepper flakes, if using, then pour mixture over onions.
Let cool to room temperature, then place lid on and refrigerate until ready to use, at least 2 hours.
Onions will keep in refrigerator for up to 1 month.

Vinaigrette

Combine the arrowroot with enough cold stock to form a smooth paste.
Bring the remaining stock to a boil and stir in the arrowroot mixture.
Return to a boil and stir constantly until the stock has thickened, about 2 minutes.
Remove from the heat, stir in the lime juice and sugar, and cool completely.
Gradually whisk in the oils.
Add the salt and cilantro.

Vinaigrette Garnish:

Cherry tomatoes halved, pomegranate seeds Salmon Preheat oven to 400 degrees
Add the pistachios to a food processor with the small attachment.
Process into a small grain size.
Using paper towel dry the fish then brush it with a little oil.
Sprinkle the pistachios on the fish and give it a little pat.
In an oven safe sauté pan add the avocado oil.
When hot, add the fish and sauté for 2-3 minutes per side then add the pan straight into the oven to finish it off ( if your pan isn’t oven safe then add the fish to a baking sheet lined with aluminum foil or a silicone mat).
Bake for about 8-10 minutes.

To serve:

To a plate add a bed spinach then add the fish.
Add the pickled onion, tomatoes, pomegranate seeds, then finish it with the vinaigrette, an extra pinch of pistachios, and salt and pepper.

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