Cooking for two

Taking advantage of the wild salmon season

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.