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 oz) each
1 tablespoon olive oil
1 lime, for accompaniment
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.
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.
