Last night I made pistachio-crusted salmon.
[Recipe adapted from “Colorado Classique” by the Junior League of Denver]
Serves 4-6 portions
- 4-6 5 ounce salmon fillets, skin on, uniform in thickness
- salt and pepper
- 4 tablespoons dijon mustard
- 3 tablespoons butter, melted
- 8 tablespoons honey
- 1/3 cup bread crumbs
- 1/3 cup finely chopped pistachios
- 2 teaspoons fresh cilantro
- Pre-heat oven to 450 degrees.
- Lightly season salmon with salt and pepper and place on a foil-lined pan, skin-side down.
- Mix mustard, butter, and honey together and brush on top of salmon. [This is where I altered the recipe—the actual recipe calls for half as much mustard, butter and honey, but the first time I made this, it was way too dry/not enough glaze. This time I doubled it and it was perfect.]
- Combine bread crumb mixture on top of fillets.
- Bake for 15 minutes until salmon is opaque in the center and begins to flake; do not overbake. [We used pretty thick cuts of salmon, but it took almost 25 minutes for the salmon to be even near done. I would recommend doing 15 and then keep checking; don’t be surprised if it takes longer.]
- Serve immediately
Actually ends up as a pretty healthy dish. Nutrition info in the cookbook if you need it. And most important, it’s DELICIOUS!
Edamame and Carrot Salad
[adapted from an earlier cookbook by the Junior League of Denver: Colorado Colore]
- 1 1/2 cups cooked shelled edamame beans
- 3 large carrots, coursely grated
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp rice vinegar
- 2 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- salt and pepper to taste
- [I added drizzled honey mixed in to taste]
- Toss the edamame, carrots, and cilantro in a bowl. Whisk the vinegar, lemon juice, and oil in a bowl (you could add 1 – 1 and a 1/2 Tbsp honey here if you want).
- Add the vinegrette to the bean mixture and toss to coat. Season with salt and pepper.
- Chill, covered, until serving time. You may prepare up to 3 hours in advance and store, covered, in the refridgerator.
My adaptations in italics, obviously.
All of the Junior League of Denver cookbooks are awesome. Go to http://www.jld.org and click on the cookbooks tab on the left if you want to check them out.
I got SO anxious cooking last night that I professed I will never cook for other people again. That probably won’t happen, but I keep doing that! It’s like I am so worried that it won’t turn out right that I get panic attacks sometimes. Everything DID turn out right but it almost wasn’t worth it!
Do you get anxious when you cook for people?