Pretty Party Salmon

A wine-poached pistachio salmon filet with cucumber and radish scales.  Absolutely beautiful.  Absolutely delicious.


For pistachio mayonnaise:

2/3 cup shelled, salted pistachio nuts

1 cup mayonnaise

1 tablespoon fresh lemon juice

For the salmon:

2 1/2 lb. salmon filet

1 - 1 1/2 cups dry white wine

1 lemon, sliced

About 1/2 of an English cucumber, thinly sliced

About 6 red radishes, thinly sliced

Leaf lettuce

Crackers or thin slices of baguette

      The Recipe

Preheat oven to 350 degrees.

Make pistachio-lemon mayonnaise:  In a coffee grinder or food processor, chop pistachios.  Place mayonnaise in medium bowl, mix in pistachios and lemon, cover and refrigerate.

Drizzle a little olive oil in the bottom of a large roasting pan.  Place salmon in pan, cover with wine and place lemon slices on top.  Bake about 25 minutes, then allow to cool completely.

Cut salmon in half, width-wise, then assemble on onlong serving platter on a bed of lettuce.

Spread pistachio-lemon mayonnaise on top of fillet.  Starting at the tail end, arrange a row of overlapping cucumber 'scales', then the radish slices until salmon is completely covered.  Refrigerate no more than 3 hours, so the vegetables stay crispy.  Serve with good crackers of thin slices of baguette.  Serves 15 - 20.   



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