Blood Orange Salmon with Pistachio Crust

Blood Orange Salmon with Pistachio Crust is an extra fun and colorful dish. A tangy yet crunchy dose of sun and omega-3. 

Pistachios are my favorite nuts, they are simply divine, plus they have giving any dish a nice crunch and color. As for side kick to the pistachio; a juicy orange which bring a touch of sun to the dish. I’ve used a blood orange, a special Spanish variety from Valencia which is incredible but any type of orange would do.

The salmon for this particular recipe is cooked solely in the oven with a short broil in the end of cooking to brown up the top and caramelize the sugars from the orange. The orange will lose most of its juice through the salmon and then caramelized lightly the top in the end of cooking. I’ve add the crushed pistachio after the cooking processed since there are already roasted nuts. The color and flavour of this dish will bring you right back to the sun!

The sides are nicely caramelized carrots and a rice vermicelli with a touch of olive oil, to keep the dish “mediterranean”. It’s a simple, easy and healthy dish filled with flavours and crunch!

So let’s make this sunny salmon!

Blood Orange Salmon with Pistachio Crust

Makes 2 portions | Difficulty: easy | Preparation: 25 minutes

Ingredients

Salmon

• 2 Salmon fillet
• 1 blood orange
• 50g pistachios
• olive oil
• salt and pepper

Sides

• 50g rice vermicelli
• 4 carrots cut into long sticks
• 1 tsp of sugar
• 5g of salted butter

Directions

1. Prepare the salmon by cutting into individual pieces
2. Drizzle olive oil, add salt and pepper, top with thin slices of orange
3. Cook in the oven at 180°C (350F) for 15 minutes-17 minutes and give it a broil in the last minute
4. While the fish cooks, add the carrot to a small pot, add water half way up the carrot then add the teaspoon of sugar and the butter, cook slowly and covered for 10 minutes or until the liquid is gone and the carrots are lightly caramelize, reserve
5. Add the rice vermicelli in boiling water for 3 minutes or until cooked through, take out, rinse in cold water rapidly and  add a drizzle of olive oil and salt, reserve
6. Crush the pistachios in a mortar or blender (rapidly not to make it too thin and sandy)
7. When the fish is done cooking, add the carrot, vermicelli then the fish and top it with the crunched pistachios

Serve with a nicely sliced blood orange. Enjoy!