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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
Details
Servings 4
Preparation time 15mins
Cooking time 35mins
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.
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