$4.99 Flat Rate Summer Shipping!
No Key Code Required. Per address. Continental US.
$4.99 Flat Rate Summer Shipping!
No Key Code Required. Per address. Continental US.

Pistachio-Crowned SeaBear Wild King Salmon Fillets with Cranberry Wild Rice

Ingredients

Pistachio-Crowned SeaBear Wild King Salmon Dinner Fillets

  • SeaBear Wild King Salmon Dinner Fillets (6 oz. each) ~ thawed overnight in the refrigerator
  • cups lightly salted and roasted shelled pistachios
  • Juice of one large organic lemon
  • Olive oil
  • 2-3 tablespoons Greek thyme honey
Cranberry-Studded Wild Rice (Start Before Salmon Fillets are in the Oven)
  • package of Lundberg Wild Rice Blend (16 oz.)
  • cups dried cranberries (preferably organic)
  • bunch organic parsley
  • Balsamic glaze

Instructions

Pistachio-Crowned SeaBear Wild King Salmon Dinner Fillets

  1. Coarsely chop pistachios and place in a small bowl.
  2. Add lemon juice and coat pistachios liberally with olive oil.
  3. Stir in honey to achieve a cohesive consistency. Cover and refrigerate.
  4. Preheat oven to 275 degrees.
  5. Brush two (or three) baking sheets with olive oil.
  6. Place salmon fillets skin side down and bake for approximately 20 minutes. (Do not flip.) When the salmon has turned from translucent to just about completely opaque, the salmon is done. (The salmon should begin to flake easily with a fork.) It is important to note that the salmon will continue to cook for several minutes once removed from the oven.
  7. Carefully place each fillet on a dinner plate. Gingerly spread pistachio mixture on top until an even layer is achieved.

Cranberry-Studded Wild Rice (Start Before Salmon Fillets are in the Oven)

  1. Prepare Lundberg Wild Rice Blend, following the directions on the package. (Allow 45-50 minutes to make.)
  2. Rinse parsley and remove stems.
  3. When the rice is done, stir in dried cranberries and parsley. Season to taste.
  4. Serve alongside salmon fillets. Encircle both using a drizzle of balsamic glaze.


For more recipes by Jessica Volz, visit her Food 52 Site HERE.

Author Notes: As New Year's resolutions take over our minds and our plates, it can be challenging for even those top chefs among us to devise a palatable approach to nourishing mind, body and soul in one go. Yet the pursuit of health and happiness does not need to prescribe a path of indiscriminate deprivation. This nutritious yet regal dish has it all, from mouthwatering complementary colors and textures to those ever-so-precious Omega-3s. 

This recipe stars SeaBear's 6-ounce Wild King Salmon Dinner Fillets, which are hand-filleted, boneless, individually packaged and flash-frozen to maintain quality, flavor and nutrients so that they can be enjoyed at leisure. Unlike other pistachio-crusted salmon recipes, this one's superior results are achieved through comparatively minimal effort. The cranberry-studded wild rice side dish is naturally low in sodium and gluten-free. After all, the most prized and most celebrated of all wild salmon deserves nothing but the best to dress it. 

Make it your New Year's resolution to “go wild” and eat SeaBear salmon! You can stock up on Wild King Salmon Dinner Fillets here: https://www.seabear.com/wild-alaskan-salmon-dinner-fillets.html 
Jessica Volz

Serves 6.