Pistachio-Crusted Salmon with Lemon-Herb Rice Pilaf and Balsamic Glaze

Step by step

Method

1. 01

   Preheat oven to 200°C (400°F). Dice the bell pepper into 1 cm pieces. Toss with 10g olive oil, 1g salt, and 0.5g black pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

2. 02

   While bell peppers roast, roughly chop pistachios. Heat a dry pan over medium heat and toast pistachios for 3-5 minutes until fragrant. Let cool, then finely chop or pulse in a food processor with 10g fresh parsley, zest from half a lemon (approx. 15g), 1g salt, and 0.5g black pepper until a coarse crumb forms.

3. 03

   Finely dice the onion (150g) and mince the garlic (15g). In a medium saucepan, heat 30g olive oil over medium heat. Add onion and cook until softened and translucent, about 5-7 minutes. Add garlic and 2g fresh thyme leaves and cook for 1 minute until fragrant.

4. 04

   Add rice (250g) to the pan and toast, stirring frequently, for 2-3 minutes until grains are slightly opaque. Pour in chicken broth (500g). Add 3g salt and 1g black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed. Do not lift the lid during cooking.

5. 05

   In a small saucepan, combine balsamic vinegar (100g) and granulated sugar (10g). Bring to a simmer over medium-low heat. Reduce, stirring occasionally, for 10-15 minutes, until the glaze thickens enough to coat the back of a spoon. Be careful not to burn. Remove from heat.

6. 06

   Pat salmon fillets dry. Season with 5g salt and 1g black pepper. Press the pistachio-herb crust firmly onto the top side of each salmon fillet.

7. 07

   Heat 20g olive oil in a large oven-safe skillet over medium-high heat. Place salmon fillets, crust-side up, in the hot oil. Sear for 3-4 minutes until the bottom is golden. Carefully transfer the skillet to the preheated oven (200°C/400°F) and bake for 6-10 minutes, or until the salmon is cooked through to your desired doneness.

8. 08

   Once the rice is cooked, remove from heat and let stand covered for 5 minutes. Fluff the rice with a fork. Gently stir in the roasted bell peppers and the juice of the remaining lemon (approx. 85g).

9. 09

   To serve, place a portion of the lemon-herb rice pilaf on each plate. Top with a pistachio-crusted salmon fillet. Drizzle with balsamic glaze and sprinkle with the remaining 5g fresh parsley and 3g fresh thyme for garnish.