Cook­ing for two

Tak­ing ad­van­tage of the wild salmon sea­son

Northwest Arkansas Democrat-Gazette - - STYLE - LINDA GASSENHEIMER Tribune News Ser­vice/LINDA GASSENHEIMER

Chopped pis­ta­chio nuts top rich, wild salmon in this sea­sonal treat. Wild salmon sea­son is from mid-May to mid-Septem­ber. King Salmon (also called Chi­nook), coho and sock­eye are some of the wild va­ri­eties to look for.

Chopped pecans or wal­nuts can be sub­sti­tuted for the pis­ta­chios.

We pair the salmon with pan-roasted veg­eta­bles fla­vored with fresh ginger.

Start the veg­eta­bles as soon as the salmon goes into the oven and ev­ery­thing should be ready at the same time.

Pis­ta­chio Salmon

¼ cup chopped pis­ta­chio nuts

¼ cup panko bread crumbs

¾ pound salmon filets

Heat oven to 400 de­grees. Line a bak­ing tray with foil.

In a small bowl, mix the pis­ta­chios and bread­crumbs to­gether. Place salmon on the tray skin side down and press nut mix­ture into the flesh. Bake in oven 15 min­utes or un­til salmon be­gins to flake easily with a fork. It will con­tinue to cook in its own heat once re­moved from the oven.

Makes 2 serv­ings.

Pan Roasted Ginger, Corn and Broc­coli

Veg­etable oil

1½ cups frozen corn ker­nels

1½ cups broc­coli flo­rets

1 cup sliced red bell pep­per

1 ta­ble­spoon chopped fresh ginger OR 2 tea­spoons ground

ginger

Salt and ground black pep­per

Heat a thin layer of oil in a large skil­let over medium-high heat.

Pis­ta­chio Salmon with Pan Roasted Ginger, Corn and Broc­coli

Add the corn, broc­coli, red pep­per and ginger. Toss to coat the veg­eta­bles with the oil and cover with a lid. Cook 5 min­utes. Add salt and pep­per to taste. Di­vide in half and place on the plates with the salmon.

Makes 2 serv­ings.

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