Yummy Fixins: Healthy, yet indulgent | TahoeDailyTribune.com

Yummy Fixins: Healthy, yet indulgent

Salmon is rich in vitamins, proteins and essential minerals. This tasty fish is also loaded with Omega-3 fatty acids, which help prevent heart disease, decrease joint pain and ease depression. I don’t know about you, but for me food tastes that much better when I know it is good for me. This dish can be made with almonds, macadamia nuts or any nut that you prefer. The beurre blanc is optional, but adds great flavor; give it a try! Serve this meal with a nice green vegetable, like roasted broccoli or a fresh spinach salad with champagne vinaigrette.

Pistachio Crusted Salmon with Beurre Blanc and Lemon Orzo

Makes Four Servings

Salmon

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4 salmon filets

4 tbs Dijon mustard

1 tbs honey

½ cup shelled pistachios

2 tbs parsley, chopped

salt and pepper

Preheat oven to 400 degrees. Season the salmon with salt and pepper and place on a baking sheet. Place mustard and honey in a small bowl, mix to combine. Place parsley and pistachios in another small bowl, mix to combine. Spoon mustard sauce on salmon spread it evenly across the top. Top the mustard sauce with the pistachio mixture and bake for 15 minutes. While the salmon is cooking make the lemon orzo and beurre blanc.

Lemon Orzo

1 lemon

1 cup orzo pasta

1 tbs olive oil

salt and pepper

Bring three cups of water to a boil, in a large sauce pan. Stir in the orzo with a pinch of salt and reduce heat to a low simmer. Cover and cook for about 15 minutes or until tender. Zest half of the lemon then cut it in half and juice, reserving two tablespoons of lemon juice. Drain any excess water from the orzo then stir in two tablespoons of lemon juice, lemon zest, oil, salt and pepper. Toss to combine.

Beurre Blanc

1 shallot, minced

1 clove of garlic, minced

¼ cup white wine

1 tbs heavy cream

1 cup cold butter, cut into cubes

salt and pepper

Combine the shallots, garlic and white wine in a saucepan over medium heat. Bring to a low simmer and cook until the wine reduces by half. Once the liquid is reduced, add the cream and remove from the heat. Slowly add the butter one cube at a time, whisking vigorously. Make sure to let each cube of butter melt before adding the next*. When the sauce is done it should be creamy and thick. Season with salt and pepper. When the salmon is ready place it on individual plates with a scoop of lemon orzo and top with the beurre blanc. Serve warm and enjoy!

*If the butter stops incorporating, return the pan to low heat and continue adding the remaining cubes.

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!


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