Fish are friends AND food

Friday night was my much acclaimed and highly anticipated Salmon Dinner Night. Gigity, gigity. And...it was fantastick. I wasn't able to find wild salmon fillets and had to settle for farmed, but they were great. It was succulent and tender, with a salty nutty crunch from the pistacios. The greens were tender and bright and the fennel apple salad added a fresh raw crunch to the meal. The sauce, the cherry balsamic reduction, rounded out the meal with a sweet tang.


Pistacio-Crusted Salmon: Yields 4 Servings
4 4oz skin-on salmon fillets
Olive oil, for greasing and drizzling
salt and pepper, to taste
3 Tbsp Dijon mustard
1 cup pistacios, ground

1. Heat oven to 350.
2. Grease an 8x8-inch glass pan with olive oil.
3. Place salmon fillets in the pan, skin side down. Season with salt and pepper.
4. Brush with mustard and press ground pistacios on top.
5. Bake for 20-30 minutes, or until desired doneness.


Sauteed Greens: Yields 4 Servings
2 Tbsp butter (or oil for vegan)
2 cloves garlic, chopped
8-10 oz mixed bitter greens, chopped
1/4 cup white wine

Heat butter in a large skillet. Add garlic and sautee until tender and fragrant. Add greens and wine, cooking until just tender and liquid has evaporated.


Fennel Apple Salad: Yields 4 Servings
2 Tbsp apple cider vinegar
1 Tbsp honey
1 tsp Dijon mustard
2 Tbsp olive oil
salt and pepper, to taste
1 bulb fennel, thinly sliced (1/16-inch, preferably on a mandolin)
1 green apple, thinly sliced (1/16-inch, preferably on a mandolin) tossed in
2 Tbsp lemon juice

Whisk together vinegar, honey, Dijon, olive oil, salt and pepper in a large bowl. Toss in fennel and apple.


Cherry Balsamic Reduction: Yields 4 Servings
1/4 cup cherry preserves
1/4 cup balsamic vinegar

Combine in a small saucepan. Heat to simmering and cook until thickened slightly.

This dinner was quoted as being "one of my best meals," most likely only due to it's addition of animal protein. But still, it was a hit! Hope you enjoy making it as much as I did.