Salmon Rosettes with Pistachio Salsa
25
Aug
Aug
Elegant and delicious; the pistachios and mint give this salmon a new dimension.
2 lbs salmon filet, from mid section, cut lengthwise into 8-10 ¼” strips
Salt and freshly ground pepper
¼ cup light olive oil
1 bunch parsley, leaves and stems, chopped
4 tbsp fresh mint, checked and chopped
1 clove garlic, crushed
1 cup shelled unsalted pistachios
1 lemon, zested and juiced
½ cup light olive oil
Salt and freshly ground pepper
1
Grease or line a sheet pan. Preheat oven to 375 F.
2
Starting at one end of a salmon strip, fold it over to make the center “bud”. Keep wrapping the strip until you reach the end. Place on prepared pan and drizzle with a light olive oil, add a generous grind of black pepper and salt. Roast for 15 minutes. Remove from oven and cool.
3
Roughly chop the parsley and mint and place in a medium sized bowl. Roughly chop the pistachios and add to bowl. Add garlic, lemon zest and juice. Stir in olive oil and season with salt and pepper.
4
It’s best to make the salsa a little in advance to allow the zest and garlic to infuse into the oil.
5
Serve each rosette on a bed of salsa.
Ingredients
2 lbs salmon filet, from mid section, cut lengthwise into 8-10 ¼” strips
Salt and freshly ground pepper
¼ cup light olive oil
1 bunch parsley, leaves and stems, chopped
4 tbsp fresh mint, checked and chopped
1 clove garlic, crushed
1 cup shelled unsalted pistachios
1 lemon, zested and juiced
½ cup light olive oil
Salt and freshly ground pepper