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This pistachio and green bean salsa sets off salmon perfectly. To make it hotter, just add another chile!

Pan-Fried Salmon with California Pistachio and Green Bean Salsa

For Salsa:
2 tablespoons olive oil
1 clove garlic, finely chopped
1 small red onion, finely diced
1 red pepper, de-seeded and finely diced
1 green chile, de-seeded and finely chopped
3 1/2 ounces unsalted, shelled California Pistachios, chopped
7 ounces green beans, halved
Salt and freshly ground black pepper
3 tablespoons fresh parsley, finely chopped
For Salmon
4 salmon fillets, weighing about 175g (6 ounces) each
1 tablespoon olive oil
1 lime, for accompaniment

1. To make the salsa, heat the oil in a frying pan and stir in the garlic, onion, red pepper, chile and nuts and cook over a low heat. Meanwhile, cook the beans in boiling water for 3 to 4 minutes, drain and add to the salsa with the seasoning. Stir in the parsley.
2. Wash and wipe the salmon fillets with kitchen paper. Heat the oil in a frying pan over a medium heat and cook the salmon for 4 minutes. Turn and cook for a further 4 minutes, until just cooked through. Serve the salmon with the salsa and a squeeze of the lime.

Makes 4 servings.

Recipe and photograph provided courtesy of the California Pistachio Commission.

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