Wild Salmon Time
We are spoiled in BC as most of us have been lucky enough to enjoy fresh caught salmon, not to mention a wealth of other fresh seafood. I have memories as a child when people came door to door asking if anyone wanted to buy a fresh Fraser River turkey? This involved going to the trunk of the person’s car and choosing some very large turkeys which were wrapped in that day’s newspaper. Upon my grandma’s return to the house I would point out the obvious, that’s not a turkey it’s a fish. After telling me to keep it our secret, she would usher the “turkey” into the kitchen, make dinner and then can the remaining (you’ve never had good canned salmon unless you’ve had it homemade by granny). I can’t say that salmon has always been a favourite go to seafood in past. Though some family thought it was my fav( I never had the heart to say that I actually disliked it). My son and I used to joke when we went for family dinner – what do you think, could it be salmon again? and of course it was.
Sometime in the last year my taste buds changed and I now actually look forward to a great piece of local salmon. Maybe it’s the new recipes that I have been experimenting with? These new recipes all started when a friend said “Can I have a party at your house?” Of course I said yes, and then one of her cohosts showed up with salmon and pistachios – it was the beginning of a new love story (with salmon that is). Many of you will lust after a plain piece of nicely bbq’d salmon but for the rest of us we need a little more temptation.
So wandering hosts aside, I thank my travels in Europe which have definitely broadened my horizons in the many methods of fish preparation from poaching to stuffing to enveloping in incredible sauces. This year I plan to rediscover a few of the many delightful concoctions that I have been privileged to try over the past few years – especially if my neighbour keeps bringing home salmon to share. To begin, the recipe which created the first stirrings of love.
Pistachio Crusted Salmon
Cuisine: West coast
BBQ salmon with a pistachio crust
- 1 salmon filleted 2 to 3 lbs or 4 pieces of salmon filet
- 1 cup shelled pistachios ground
- 2 tbsp Dijon mustard
- 1 tbsp Grainy mustard
- 1 clove garlic crushed
- Pepper to taste
- Lemon pepper (optional)
- Salt to taste
- Juice from 2 large lemons
- Shake of chili pepper
- ½ cup Panko (you can buy gluten-free if that's an issue)
- 4 tbsp Olive oil
- Grind the pistachios in a food processor or with a mortar and pestle being careful to still keep chunks you don't want pistachio dust.
- Mix together pistachios, mustard, garlic, salt, pepper, chili flakes, lemon juice and panko. Add oil just until it makes a nice paste.
- Spread the paste over the salmon.
- Preheat and then oil the grill, put skin side down and cook until inside flakes nicely.
- Be careful not to overcook.
- For those who like it better cooked you can always give it another minute or two after you have rescued pieces for everyone else.
- When you take it off the bbq, let it rest for a few minutes before serving.
- You can also cook this on a pan in the oven. I prefer to put it on parchment paper and cook around 350. It may take longer than the bbq.
Stay tuned over the next few months for salmon in horseradish sauce, salmon en papillote and a few others.