Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Roasted Salmon & Pistachio Herb Cruda

Good Fial Final

Now that we’re going on almost 6 months of blogging, Jacque and I take plenty of time to reflect about M & D and our journey as a start-up site. Recently we’ve been talking about those first few recipes – the hidden gems in the backlog of the blog that were posted before we had any followers to appreciate them. We thought it might be time to share some of our favorites with the M & D community.

This recipe was a household staple when Tim and I first moved back to California and lived with my mom for a few months. We were just trying to get on our feet in the Bay Area, so my mom cut us a deal – she would buy the groceries for the house as long as we made healthy, delicious meals with them. Done. We soon became obsessed with this simple salmon dish adapted from A Stack of Dishes, which combined the herbs in our garden with tangy lemon, a hint of pistachio, and one of our favorite fish. It can be prepared as a light entree or heartier appetizer, and pairs nicely with our Apricot Mint Couscous Salad or our Raw Zucchini Salad with Tomatoes and Dill. –jaime

Ingredients
serves 2 as a light protein, paired with other mezze

2 4-ounce salmon fillets (if you’re looking to make this the bulk of your entree, change this to 6 oz. fillets)

1/2 bunch flat leaf parsley, chopped

1 tablespoon fresh mint, chopped

1 small clove garlic, minced

1/4 cup shelled unsalted pistachios, chopped (small food processor is easiest)

1/2 lemon, zested and juiced

1/4 cup fruity olive oil (you may need to add more for a smoother consistency)

salt and pepper

Optional garnish: 2 tablespoons pomegranate seeds

Directions

1. Mix herbs, pistachios, garlic, lemon zest and juice, and olive oil in a bowl. Season with salt and pepper to taste. Let stand for at least an hour, but longer lets the ingredients marry more.

2. Just before serving, place salmon on a foil-lined baking sheet. Tip: Omit cooking spray if you prefer skinless salmon. When the fish is done, you can stick your spatula in between the salmon and the skin, leaving the skin sticking to the foil. If your salmon is already skinless or you prefer salmon skin, make sure to spray the pan.

3. Sprinkle salmon with salt and fresh pepper. (I like to lightly sprinkle it with a little dried parsley or another dried herb to give it a little more color). Roast in oven on 350˚ for 10-15 minutes, or until cooked all the way through.

4. Divide cruda evenly over salmon. Garnish with pomegranate seeds if you choose.

Good Cruda Mix
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7 comments on “Mezze: Roasted Salmon & Pistachio Herb Cruda

  1. Pingback: Introducing M & D’s Inspiring Ingredient of the Month: Pistachio! | Mezze & Dolce

  2. Pingback: Inspiring Ingredient: Mint | Mezze & Dolce

  3. Pingback: Mezze: Chilled Saffron-Lime Corn Soup | Mezze & Dolce

  4. Pingback: Mezze: Potato Frittata with Za’atar Tomatoes | Mezze & Dolce

  5. Pingback: Our Favorite Recipes from 2013 | Mezze & Dolce

  6. Pingback: Parsley | Our Five Favorite Recipes | Mezze & Dolce

  7. Pingback: Grilled Leek and White Bean Panzanella with Preserved Lemon | Mezze & Dolce

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Information

This entry was posted on May 21, 2013 by in Fish, Mezze and tagged , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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