Salmon with Pistachio-Herb Dressing and Warm Potato-Leek Salad

Name: Salmon with Pistachio-Herb Dressing and Warm Potato-Leek Salad
Ingredients: ½ pound organic gold or red new potatoes; 1 organic leek; ¼ pound organic green beans; Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt); 3 tablespoons dry-roasted pistachios; 1 ounce caper berries; 4 or 5 sprigs organic fresh dill; 4 or 5 sprigs organic fresh flat-leaf parsley; Seafood options:; 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each); 2 wild skin-on snapper fillets (about 6 ounces each); 10 ounces wild sea scallops

sunbasket.com

Sure enough, salmon and pistachios are a match made in heaven. In this recipe, we slather rich Faroe Islands salmon with an herby pistachio dressing for a tangy, delightful contrast.

View full recipe on sunbasket.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at sunbasket.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Saucepan
Stove
Colander
Slotted spoon
Spoon

Ingredients

½ pound organic gold or red new potatoes
1 organic leek
¼ pound organic green beans
Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
3 tablespoons dry-roasted pistachios
1 ounce caper berries
4 or 5 sprigs organic fresh dill
4 or 5 sprigs organic fresh flat-leaf parsley
Seafood options:
2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
10 ounces wild sea scallops