Lavender Pistachio Salmon with Strawberry Basil Spinach Salad
This Lavender Pistachio Salmon with Strawberry Basil Spinach Salad from Executive Chef Sasithorn Taber at Dagar's Catering in Austin involves making a dried lavender and pistachio crust. The addition of a fresh green salad with basil, strawberries, feta cheese and a basic balsamic vinaigrette makes this dish a complete meal without a lot of fuss on a weeknight.
Ingredients
Salad
- 1 lb. fresh spinach
- 2 cups sliced fresh strawberries
- ¼ cup fresh torn basil leaves
- ½ cup julienned red onion
- ½ cup feta cheese crumbles
- 1 cup balsamic vinaigrette
Balsamic Vinaigrette
- ¼ cup dark balsamic vinegar
- 1 tsp. honey
- 1 tsp. Dijon
- 1 tbsp. dried Italian seasoning
- 1 clove garlic – Minced
- ½ cup Olive Oil
- salt and pepper to taste
Pistachio Lavender Salmon
- 4 6-ounce salmon filets
- 1 cup shelled pistachios
- 2 tbsp. dried lavender Can also use dried thyme or rosemary if desired.
- ½ cup Dijon
Instructions
Salad
- Mix together in a small bowl the first 5 ingredients then slowly whisk in the olive oil to combine
- Season with salt & pepper to taste
Salmon
- Place the salmon filets on a lightly greased sheet pan & set aside.
- Pulse together the pistachio & lavender in a food processor until crumbly not too fine then lightly spread Dijon on each salmon filet to lightly coat (this acts as a “glue” to hold the crust on to the filets)
- Spoon the pistachio/lavender mix over the Dijon and pressing to coat the top of salmon filets
- Bake in a 325-degree oven for approximately 10 minutes or until salmon flakes easily with a fork
Notes
This recipe is provided courtesy of Executive Chef Sasithorn Taber from Dagar's Catering Austin.
Tried this recipe?Let us know how it was!