Slow Cooked Wild Alaska King Salmon with Pistachio and Peas - Featured Recipe -
Featured Recipes

Slow Cooked Wild Alaska King Salmon with Pistachio and Peas

Categories: Fish, Seafood
Step 1
4 • 5.5 oz portions Wild Alaska King Salmon filet, skin removed and reserved
• Salt
• Pepper
1/2 cup • Butter or olive oil
Preheat oven to 200F. If using butter, bring cup of water or stock (fish, chicken or vegetable is fine) to a boil. Cut up the butter and whisk it in, little by little to emulsify. Season to taste with salt, pepper and lemon juice. Season the fish on both sides with salt and pepper and place in the butter emulsion and coat all sides. If using olive oil, gently heat and use as before. Place the fish in the pan in the oven, and allow to slowly cook. After 8 minutes, flip the fish and continue cooking another 8 minutes.
Step 2
2/3 cup • roasted salted pistachios shelled, 12 pc reserved
• Water to cover
• Lemon to taste
In the meantime, make the pistachio puree. Place pistachios in a blender and cover with cold water. Blend until smooth. It should be easily spreadable. Taste, and add salt and pepper to taste. Divide among four dinner plates.
Step 3
2 cups • Sugarsnap peas, blanched and shocked, some halved lengthwise
• Butter
• Salt
Reheat the sugarsnap peas in another pan with a little water and either the butter if poaching in butter, or more olive oil, if using olive oil. Season with salt and divide among the four plates on top of the pistachio puree.
Step 4
12 leaf • Fresh tarragon
4 • pinches chive batonnets
4 • Mint leaves • torn
4 • Basil leaves • torn
4 • Flat parsley • torn
• Lemon juice
• Salt
• Pepper
• Lemon zest
Place the fish on top. In a bowl, place the herbs and season with salt, pepper and lemon juice, lemon zest and toss. Top fish with this salad and serve.


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