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).