Pistachio- Encrusted Sockeye Salmon


Serves two; pistachio-encrusted salmon, herb-roasted tri-colored fingerling potato, maple and vanilla bean beurre blanc, and sauteed swiss chard.

2 salmons, pistachio crust, fingerling potatoes, sauteed swiss chard with pancetta, vanilla bean beurre blanc.

We will select a great Left Bank Bordeaux or Cabernet.

Fresh market greens, vegetable, chefs dressings.

One serving of chefs dessert.

If this is a gift you are sending to someone special, we will package the shipment in our gift box along with a card with your note.

Total QTY *


1. Preheat oven to 400 degrees, while the oven is preheating place a saute pan on a stovetop burner set to medium heat.

2. While the pan is preheating spay salmon (skinless side) w. cooking spray, oil or water; then with your hand place the pistachio crust onto the same side.

3. Place a small amount of oil into the saute pan, then add the salmon to the pan crust; side down. Sear salmon on both sides for 2 minutes.

4. Once the salmon has been seared, place the salmon and fingerling potatoes on to a baking sheet and place into the oven for 4 to 5 minutes.

5. While salmon and potatoes are cooking in the oven, place a new saute pan on the stovetop burner set to medium/ high heat and add sauteed swiss chard to reheat. Cook for 2 to 3 minutes

6. After the swiss chard is reheated to your desired temperature, set aside for plating.

7. Place a new saute pan on to the stovetop set to low/medium heat. Add the beurre blanc sauce to the saute pan, stir until liquefied.


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