Recipe: Pistachio Salmon

What are you making for dinner tonight? If you love salmon and Asian flare , you'll love this salmon dish. The hardest part of this dish is not over cooking the salmon. If you are seeing white curds forming on the fish it was probably done a long time ago. This dis is tasty, healthy and packs a major Omega 3 punch. Garnish with carrot curls!

Ingredients

1 pounds fish, salmon fillet, 1 inch thick
2 tablespoon water
2 tablespoon soy sauce, reduced-sodium
1 tablespoon ginger, fresh, grated
2 teaspoon oil, toasted sesame
1 tablespoon oil, cooking
1 tablespoon nuts, pistachio, finely chopped

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch chunks. Place fish in a resealable plastic bag set in a shallow dish.

2. For marinade, in a small bowl, combine the water, soy sauce, ginger, and the 2 teaspoons sesame oil or cooking oil. Pour marinade over salmon chunks in bag. Seal bag; turn to coat salmon. Marinate in the refrigerator for 30 minutes, turning bag occasionally.

3. Drain salmon, discarding marinade. In a large nonstick skillet, heat the 1 tablespoon cooking oil over medium-high heat. Add half of the salmon chunks to skillet; cook and gently stir for 3 to 5 minutes or until fish flakes easily with a fork. Remove from skillet and place on paper towels. Cook and stir remaining fish; remove and place on paper towels.

Filed Under: Asian, Salmon

Categories: Lifestyle