I am always thinking that I blog too much about salmon dishes, but in checking back there has only been one salmon dish posted since the beginning of 2013. So for salmon lovers here is another - and for those who do not like seafood, stay tuned...
We had some lovely poached salmon left over from a weekend party. I did not want to serve it cold but I certainly did not want to over cook it. Aha, use something that was already crisp and would protect the salmon from the hot skillet...
First a little salad: Mini Caprese
This has become a favorite and so simple. Pearl mozzerella, cherry tomatoes, and basil are mixed, splashed with evoo and seasoned with a bit of fresh ground pepper. Tasty and colorful.
The Entree: Pistachio Crusted Salmon
The pistachio nuts are shelled and ground in a small food processor and pressed on to the salmon which has been brushed lightly with evoo. The salmon was quickly fried on a hot skillet - no more than a minute.
The salmon was served on top of a bed of zucchini strips, which has been sauteed with diced garlic and finely sliced onion in evoo.
Wine: 2009 Vidal-Fleury Cotes-du-Rhone