Sesame-crusted Salmon // Pistachio & Cherry Salad
August 31, 2010 Pistachio & Cherry Salad: spinach, cherries, pistachios, green beans, avocado with a dijon-balsamic vinaigrette.
To serve 4 people, I used about 4 cups spinach, 2 cups cherries, 1/2 cup shelled pistachios, a large handful of green beans and 1/2 avocado.
Directions: Wash and dry all produce. Halve and pit cherries, stem and chop the green beans, and slice the avocado. Combine in a large salad bowl with spinach and pistachios.
Dijon-Balsamic vinaigrette: This is perhaps my favorite salad dressing of all time. I don't know any measurements, because I prefer to use guesstimates. Fiddle with the quantities and figure out what works for you. 2 parts olive oil to 1 part balsamic vinegar, 1 Tbsp Dijon mustard, ground black pepper, a little honey and a little sesame oil. Into a small sealable container and shake-shake-shake.
Sesame-crusted Salmon: I saw Rachel Ray do something similar with scallops on TV a few weeks ago, and I've been thinking about it ever since. She seared them in a skillet, but I baked the salmon and it developed a really nice golden crust. To serve 4 people, use 4 7-ounce fillets of salmon, 2 cloves garlic, 4 green onions, lots of sesame seeds and a bit of olive oil.
Directions: Preheat oven to 400 degrees. Remove the skin of your fish and cut into medium-sized chunks. Toss in a bowl with a few tablespoons of olive oil to lightly coat. Mince garlic and chop the green onions. Combine in a shallow dish with about 1/4 cup sesame seeds. Roll salmon pieces in sesame mixture on all sides and place in a baking dish lined with tinfoil. Bake for 12 minutes, then switch to the Broil setting and cook another 3-4 minutes, until lightly browned and bubbly. When ready to serve, drizzle with sesame oil.
As the seasons slooowly begin to turn, I find myself wanting to eat outside in the evening heat more and more. I'm one of those people who grasps tightly to something the moment I feel it starting to leave. I don't let go easily, and Summer is no exception. I plan to enjoy it 'til its last warm breath!
But then it will be Fall, and I will have every excuse to throw myself even further into spiced baked goods. You have this to look forward to in the coming months :)
Reader Comments (3)
That salmon looks SO GOOD!!
Your salmon looks very interesting. Might have to try this one!
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