Wednesday, September 25, 2013

Pistachio encrusted salmon with balsamic glazed cherries and citrus infused quinoa

This past week has been...frustrating to say the least. There have been some good things thrown into the mix (like I got a job, yay) but I have been drowning in a sea of school assignments and self doubt. I have made countless recipes and not posted them because the pictures have been crap. I always compare myself to better photographers and other blogs, I remain my #1 critic. I am trying to focus on the positive aspects of life, I LOVE my blog and I think it has made me a better writer, photographer, and chef. I am trying not to get all caught up in being THE BEST and just taking time to enjoy each post/photo shoot and making improvements along the way. Anywho, let's talk about fishily dishes. I have always heard never pair fruit with seafood and normally I would agree EXCEPT when you're talking about delicious balsamic glazed cherries, then I say to heck with your fishy rules you don't tell me how to live my life!

For some reason, these cherries defy the culinary laws and make this salmon delicious. I think it might be the balsamic vinegar, it tames the fruity sweetness and brings it down to a savory level. The pistachios add a salty and nutty (obviously because... they're nuts) flavor to the salmon and gives it that amazing texture.

For the quinoa...

1.In a medium sauce pan, bring two cups of chicken broth to a boil, then add 1 cup quinoa and cover, turning heat down to low. Let simmer for 12-15 minutes, then fluff with a fork and add 1 TBS freshly squeezed orange juice.

2.Serve under salmon and enjoy!

For the salmon...

4 salmon fillets, skinless and boneless
1/2 roasted and salted pistachios, chopped fine
1 TBS flour
1 TBS oil
1 cup of sweet black cherries, pitted and sliced in half (I used thawed frozen ones)
1/4 cup balsamic vinegar


1.Pat salmon dry with paper towels. Combine flour and pistachios and coat each salmon fillet on both sides.

2.In a medium skillet, heat oil on medium heat. Place each encrusted fillet and cook for 2 min. on each side. Take out of pan and set aside.

3.In the same pan add cherries and balsamic. Simmer on medium low each for about 3 minutes then add salmon fillets back into the pan and finish cooking for about 4 minutes (until fish is slightly firm to the touch and has an internal temp of 145 degrees F).

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