Pistachio crusted salmon with green bean sauté
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3 tbsp. olive oil, divided
1 clove garlic, chopped
1 small red onion, chopped
1 red bell pepper, seeded and chopped
1 mild green chili, seeded and finely chopped
1 cup pistachio kernels, chopped and divided
1/2 lb. mixed fresh green and yellow wax beans, cut into 1-inch pieces
Salt and pepper, to taste
3 tbsp. finely chopped fresh parsley
4 (6-oz.) salmon fillets, rinsed and patted dry
Tom Coleman, who grows pistachios in Fresno and Madera counties, says he never gets tired of eating the nuts. This colorful, nutritious dish is a winner at his house.
In a large sauté pan, heat 2 tbsp. of the olive oil. Add garlic, onion, bell pepper, chili and 1/2 cup of the pistachios. Reduce heat to low and cook until crisp tender. Meanwhile, cook beans in boiling water for 3 to 4 minutes; drain and add to sauté mixture. Adjust seasoning with salt and pepper. Stir in parsley. Brush each side of salmon fillets with olive oil. Press in remaining pistachios on each side of the fillets. In a large skillet, heat remaining olive oil. On medium heat, cook salmon 4 minutes on each side or until fillets flake easily with fork. Serve salmon on a bed of the green bean sauté with a squeeze of lemon.
This recipe was provided courtesy of Paramount Farms, the world's largest grower and processor of pistachios and almonds. Paramount Farms' pistachios can be found in the produce department of grocery stores nationwide under the Wonderful, Everybody's Nuts! and Sunkist brand names. For more recipes, visit www.sunkistpistachios.com.