Pistachio Salmon with Pan Roasted Ginger, Corn and Broccoli. (Linda Gassenheimer/TNS)
Photo: Linda Gassenheimer
Photo: Linda Gassenheimer

Take advantage of salmon season with this treat

Chopped pistachio nuts top rich, wild salmon in this seasonal treat. Wild salmon season is from mid-May to mid-September. It’s a treat to have it this time of year. King Salmon (also called Chinook), coho and sockeye are some of the wild varieties to look for.

Helpful hints:

Look for shelled pistachios in the market. You can freeze any extra.

Chopped pecans or walnuts can be used instead.

Countdown:

Preheat oven to 400 degrees.

Prepare salmon and place in the oven.

Make side dish.

Shopping list:

Here are the ingredients you will need for tonight’s dinner.

To buy: 1 small package shelled pistachio nuts, 3/4 pound wild salmon fillets, 1 container panko bread crumbs, 1 package frozen corn kernels, 1 bunch broccoli or package broccoli florets, 1 red bell pepper, 1 small piece fresh ginger or 1 small bottle ground ginger.

Staples: canola oil, salt and freshly ground black pepper.

Pistachio Salmon

Recipe by Linda Gassenheimer

1/4 cup chopped pistachio nuts

1/4 cup Panko bread crumbs

3/4 pound wild salmon fillets

Salt and freshly ground black pepper

Preheat oven to 400 degrees. Line a baking tray with foil. Mix pistachio nuts and breadcrumbs together in a bowl. Place salmon on the tray skin side down and press nut mixture into the flesh. Bake in oven 15 minutes or until salmon begins to flake easily with a fork. It will continue to cook in its own heat once removed from the oven.

Yield 2 servings.

Per serving: 381 calories (44 percent from fat), 18.4 g fat (2.7 g saturated, 7.4 g monounsaturated), 96 mg cholesterol, 38.7 g protein, 14.2 g carbohydrates, 2.1 g fiber, 172 mg sodium.

Pan Roasted Ginger, Corn and Broccoli

Recipe by Linda Gassenheimer

2 teaspoons canola oil

1 1/2-cups frozen corn kernels

1 1/2 cups broccoli florets

1 cup sliced red bell pepper

1 tablespoon chopped fresh ginger or 2 teaspoons ground ginger

Salt and freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add the corn, broccoli, red pepper and ginger. Toss to coat the vegetables with the oil and cover with a lid. Cook 5 minutes. Add salt and pepper to taste. Divide in half and place on the plates with the salmon.

Yield 2 servings.

Per serving: 163 calories (31 percent from fat), 5.7 g fat (0.5 g saturated, 3.1 g monounsaturated), no cholesterol, 5.3 g protein, 27.4 g carbohydrates, 3.2 g fiber, 21 mg sodium.

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