Pistachio-Crusted Salmon and Cherries

By á-58

Server With Orange Green Beans

Ingredients

• 1 cup fresh cherries, pitted
• 3/4 cup roasted, salted pistachios, finely crushed
• 2 tablespoons fresh mint, coarsely chopped
• 1 1/2 lb sockeye (or coho) salmon fillets, skin removed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup cherry preserves

Preparation

Step 1

1.Season salmon with salt and pepper; coat both sides with pistachios, pressing with fingertips to evenly coat (wash hands). Preheat large nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add salmon; cook 1–2 minutes on each side or until lightly browned. Remove salmon from pan.

2.Reduce heat to low. Combine balsamic vinegar, preserves, and cherries; add to pan. Simmer and stir 5–6 minutes or until mixture has reduced by about one-half.

3.Return salmon to pan and cook 2–3 minutes or until salmon is 145°F and flakes easily. Sprinkle with mint and serve.