Pan-Seared Salmon with Pistachio-Herb Gremolata

Recipe from A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels, by Kim Sunée

Author Kim Sunée, on Pan-Seared Salmon with Pistachio-Herb Gremolata:

Salmon is abundant in Scandinavia, but one can only eat so much of the gravad lax-cured salmon—found in every home kitchen as well as on restaurant menus. This is one of my favorite ways to give a touch of color and flavor to the ubiquitous fish and boiled dill potatoes. It’s such a pretty dish with the rosy salmon and green pistachios and herbs, but almost any fish would pair well with this flavorful gremolata. A fragrant bowl of basmati or jasmine rice would make a fine complement.

Cooks&Books&Recipes Editors, on Pan-Seared Salmon with Pistachio-Herb Gremolata:

I don’t know what took us so long, but we have only recently discovered the joy of pistachios (maybe we can blame those ridiculous Stephen Colbert ads). Even with our newfound joy over the ritual of cracking open these nuts for a well-earned happy hour snack or the smooth summer joy of paddling them into brandy-infused ice cream (Glace á la Pistache), we hadn’t moved them into the savory arena.

But perhaps it’s time to invite these nuts to join the party. Here is an ideal way to do so: salmon + jalapeños and herbs — and, of course, pistachios. The jalapeños add heat, the herbs (we went off-course and used basil) lend fragrance, and the pistachios contribute a slightly salty crunch. My other favorite thing about this recipe? The dish looks fancy but is super easy to make!

Find the recipe here: http://www.cooksandbooksandrecipes.com/2014/06/pan-seared-salmon-pistachio-herb-gremolata/

Originally published on Cooks&Books&Recipes on June 30, 2014