Pistachio Crusted Salmon with Cranberry Glaze
Super Moist Baked Salmon With a Savory Cranberry Butter Sauce
Nov 12, 2008
Salmon a hearty fish with natural oils allows itself open to many flavorings and sauces. Cranberries are often neglected because they are thought of as an obligatory holiday side dish or bitter tart fruit. The two can be married together for a harmonious elegant dish.
Cranberries were often used by early Americans for a dye, medicine and food. They are associated with Massachusetts due to the pilgrims and the first Thanksgiving. They are also bountiful in New Jersey, Oregon, Washington, Maine, Michigan and Minnesota. Cranberries are the fruit of several small creeping or trailing plants of the genus Vaccinium (family Ericaceae), related to blueberries. Howes and Early Black are the favored variety of the species due to the fact they have good color and resilience when being harvested through hoppers.
Salmon takes to a variety of cooking methods; grilled, searing, poaching and roasting. Encrusting the fish with nuts and moist cooking in the oven will give you a nice outer texture while keeping the fish moist on the inside. The most important thing tro remember is not to overcook the salmon. Even slightly under-cooked at first by the time it goes from the oven to the table it will be perfect.
Pistachio Salmon
- 3 tablespoons mayonaise
- 3 tablespoon dijon mustard
- 1 teaspoon chopped parsley
- zest 1 orange
- 4 salmon filets (6-8 oz each)
- 1/2 cup pistachio nuts, rough chopped
- 1 tablespoon butter
Cranberry Glaze
- 1 cup Tawny or Ruby Port Wine
- 1/2 cup fresh cranberries (or 1/3 c dried)
- juice of one orange
- 1 tabl espoon Cornstarch mixed with 2 tablespoons water
- 1 tablespoon butter
- Prepare Salmon by placing on large ovenproof vessel. Spread a mixture of the Mayo, mustard, parsley and orange zest over the fish filets. Then divide pistachios and sprinkle on top. Chop butter intosmall pats around salmon filets and add a little water to keep moist during cooking.
- Cover with foil and bake 15 minutes at 350 degrees. Uncover and finish cooking too your liking. (Salmon sides vary in sizes and weight)
- For Sauce: boil orange juice, cranberries and port and reduce by 50 percent.
- Whisk in cornstarch mixture and let thicken slightly.
- Season with salt and pepper, and puree the sauce in a blender. Whisk in butter at the end to add viscosity to the sauce.
 |
