Recipe for Pan-Seared Salmon with Pistachio-Herb Gremolata from A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels
Author Kim Sunée:
Salmon is abundant in Scandinavia, but one can only eat so much of the gravad lax-cured salmon—found in every home kitchen as well as on restaurant menus. This is one of my favorite ways to give a touch of color and flavor to the ubiquitous fish and boiled dill potatoes. It’s such a pretty dish with the rosy salmon and green pistachios and herbs, but almost any fish would pair well with this flavorful gremolata. A fragrant bowl of basmati or jasmine rice would make a fine complement.
I don’t know what took us so long, but we have only recently discovered the joy of pistachios (maybe we can blame those ridiculous Stephen Colbert ads). Even with our newfound joy over the ritual of cracking open these nuts for a well-earned happy hour snack or the smooth summer joy of paddling them into brandy-infused ice cream (Glace á la Pistache), we hadn’t moved them into the savory arena.
But perhaps it’s time to invite these nuts to join the party. Here is an ideal way to do so: salmon + jalapeños and herbs — and, of course, pistachios. The jalapeños add heat, the herbs (we went off-course and used basil) lend fragrance, and the pistachios contribute a slightly salty crunch. My other favorite thing about this recipe? The dish looks fancy but is super easy to make!
Pan-Seared Salmon with Pistachio-Herb Gremolata
Featured Recipe From: A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels
- ¾ cup thinly sliced spring onion or sweet onion, such as vidalia or walla walla
- 1 small jalapeño, stemmed, seeded, and thinly sliced
- 1 cup combination chopped fresh herbs, such as cilantro, mint, and flat-leaf parsley
- ½ cup lightly toasted and chopped pistachios or walnuts
- 3 tablespoons extra virgin olive oil
- finely grated zest and juice of 1 lemon (preferably meyer lemon)
- 4 (6-ounce) salmon fillets, pinbones removed (preferably skin-on)
- sea salt and freshly ground
- black pepper
- 1 tablespoon unsalted butter
- lemon wedges, for serving
- Combine the onion, jalapeño, herbs, pistachios, 2½ tablespoons of the olive oil, and the lemon zest and juice in a medium bowl.
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Melt the butter and the remaining ½ tablespoon olive oil together in a large heavy skillet over medium-high heat until the butter begins to froth. Place the salmon, skin side down, in the skillet and cook without moving for 5 minutes. Decrease the heat if too hot. Check the skin and, if crispy, turn gently to the other side and let cook for another minute for medium-rare or until cooked to desired doneness. Top with the gremolata and serve with lemon wedges.
© 2014 Kim Sunée
Reprinted with permission from A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels by Kim Sunée (Andrews McMeel Publishing).