In the Kitchen!

So, this is kind of officially the weekend of summer….even writing that makes me a little sad. Things I didn't do this summer….go to the beach, spend enough time golfing and swimming, and minimal grilling. 

In the words of Cher, “If I could turn back tiiiiiime…” but I can't…so let's make the most of this last weekend! 

Here is a salmon recipe that is simple and sure to knock your socks off! I plan on making this one for my dad the next time my parents eat over!

I got this recipe from Nom Nom Plaleo.

Here’s what to gather to feed 3 people (or—in our case—2 adults and 2 pint-sized boys):

1 (1-pound) wild king salmon fillet, skin on and pin bones removed
Kosher salt
Freshly-ground black pepper
3 tablespoons Dijon-style mustard (I actually used the whole grain variety)
1 tablespoon chopped chives or scallions
½ cup shelled salted and dry roasted pistachios, crushed
Here’s what you do:

Preheat the oven to 400°F and line a baking tray with parchment paper. (I normally use my super-awesome counter-top toaster oven instead ’cause it doesn’t raise the temperature of the whole house.)

Pat the fish dry with a paper towel and divide the fillet into three uniform portions. Sprinkle salt and pepper on the skin, and lay it skin-side down on the parchment-lined baking tray.

Combine the mustard and chives in a small bowl…

…and spread one-third of the mixture evenly on each piece of fish.

Next, sprinkle the crushed nuts on top of the mustardy salmon and pat ’em down gently  to make sure they stick.Place the tray in the oven for about 10 minutes or until the salmon is cooked through to your desired doneness. If you’re cooking a whole 1-pound filet, you may need to increase the baking time to 15 minutes.Take the salmon out of the oven and let the fillets rest for a few minutes. In the meantime, reheat some leftover roasted vegetables and dice up a basket of cherry tomatoes.

That’s it!

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