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Pistachio-Crusted Salmon and Cherries with Orange Green Beans

6:13 AM, Jul 18, 2013   |    comments
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1 cup fresh cherries
3/4 cup roasted, salted pistachios, finely crushed
2 tablespoons fresh mint, coarsely chopped
1 1/2 lb sockeye (or coho) salmon fillets, skin removed
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup balsamic vinegar
1/4 cup cherry preserves


Remove cherry stems and pits.
Chop pistachios; place in shallow dish. Chop mint leaves.

Season salmon with salt and pepper; coat both sides with pistachios, pressing with fingertips to evenly coat (wash hands). Preheat large nonstick sauté pan on medium 2-3 minutes. Place oil in pan, then add salmon; cook 1-2 minutes on each side or until lightly browned. Remove salmon from pan.
Reduce heat to low. Combine balsamic vinegar, preserves, and cherries; add to pan. Simmer and stir 5-6 minutes or until mixture has reduced by about one-half.
Return salmon to pan and cook 2-3 minutes or until salmon is 145°F and flakes easily. Sprinkle with mint and serve.


2 cloves garlic, thinly sliced
1 large orange
1 (8-oz) bag fresh microwaveable french green beans
2 tablespoons olive oil
1/4 teaspoon kosher salt

•Slice garlic.
•Zest/grate orange peel (no white; 1 teaspoon). Peel orange and cut into segments.
1.Microwave green beans (in package) for 2 minutes.
2.Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add beans, garlic, salt, and orange zest; cook 2-3 minutes or until beans are crisp-tender.
3.Remove pan from heat; stir in orange segments. Serve.


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