yamashiro hollywood pistachio salmon

In Season at the Farmers Market: Pistachio Salmon

Pistachio Salmon

Recipe courtesy of Chef Brock Yamashiro Hollywood

Ingredients:

Salmon

  • 1lb cleaned, boned, and skinned  *We use Skuna Bay Salmon as it is sustainable and sushi grade  **www.skunasalmon.com

Crust for Salmon

  • 1 TB Coriander
  • 1 TB White Sesame Seeds
  • 1/4 TB Black Pepper

Miso-Ponzu Vinaigrette

  • 2 C White Miso
  • 6 TB Shallot – chopped
  • 6 TB Ginger – chopped
  • 1 TB Garlic – chopped
  • 8oz Ponzu
  • 10 oz Water

*Combine all in blender and puree

Pistachio Crumble

  • 1 QT Pistachio – toasted and rough chopped
  • 1 ea lemon – zest only
  • 1/2 ea orange – zest only
  • 1/2 TB garlic – chopped
  • 1/2 C Extra Virgin Olive Oil
  • 1/4 C Ponzu

*Combine all in bowl and mix well

Directions:

  1. Generously sprinkle crust on Salmon
  2. Sear the salmon on each side in a hot pan
  3. Let Salmon cool – slice salmon thinly
  4. Arrange the slices on a plate and drizzle Ponzu Vinaigrette over
  5. Put a small amount of Pistachio Crumble on each slice of salmon
  6. Garnish with Micro Arugula and/or Micro Amaranth
  7. Enjoy

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