We’ve officially reached the point in the summer where I’m starting to look forward to fall. Don’t get me wrong, I’m extremely anti-pumpkin spice before Labor Day. Honestly, I can’t really get into it until October 1st, but I stop getting irrationally annoyed at stores for selling pumpkin spice everything when we’ve at least passed the unofficial end of summer.
It’s still. so. hot.
Much too hot to run the oven unless you absolutely have to.
Fortunately, with this salmon with lemony pistachio-herb relish, you don’t have to. Just heat up a pan, countertop grill, or outdoor grill. While that’s going, chop up all the relish ingredients…and voilá! A clean, healthy, light, and fresh summer meal that won’t inadvertently heat the whole house.
Keep it light, easy, and cool this summer with this simple salmon topped with bright, fresh lemony-pistachio herb relish.
Salmon with Lemony Pistachio-Herb Relish
relish from Cooking Light, August 2018
4 servings salmon, either in individual filets or one large piece
1 TBSP olive oil, for brushing
1/4 c. finely chopped roasted, salted pistachios
1/4 c. chopped fresh flat leaf parsley
2 TBSP chopped fresh mint
1 TBSP minced shallot
1 TBSP lemon zest
1/4 tsp. Kosher salt, plus more to taste
1/4 tsp. freshly-ground black pepper, plus more to taste
red pepper flakes, if desired (optional)
1. Heat sauté pan or grill to medium high heat. Season salmon liberally with salt and pepper. If using a sauté pan, heat the oil and place salmon skin-side up. Cook 3-4 minutes then flip and cook, skin side down, 1 minute more. For a grill, brush the grates with the oil. Cook skin side up, 2-3 minutes, until lightly browned, then flip and cook on skin side 3-4 minutes more.
2. Meanwhile, combine remaining ingredients in a small bowl. To serve, spoon over salmon and serve immediately.
yield: 4 servings