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Recipe by The Peppermill

Salmon Rosettes with Pistachio Salsa

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Salmon Rosettes with Pistachio Salsa
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts
30 Minutes
Diets
- Pescatarian - Gluten Free - Paleo - No Refined Sugar

Dress up your salmon for Shavuos!

Ingredients

Salmon Rosettes with Pistachio Salsa

  • 1 bunch parsley, leaves and stems, chopped or 4 cubes Gefen Frozen Parsley

  • 1 bunch fresh dill, checked and chopped or 4 cubes Gefen Frozen Dill

  • 1 cup shelled unsalted pistachios

  • 1 clove garlic, crushed

  • 1 lemon, zested and juiced

  • salt

  • freshly ground pepper

  • 3/4 cup olive oil, divided

  • 8 strips salmon filet, from mid-section, about 1/4 inch wide

Directions

Prepare the Salmon Rosettes with Pistachio Salsa

1.

Place the parsley and dill in a medium sized bowl. Roughly chop the pistachios and add to bowl. Add garlic, lemon zest and juice. Stir in 1/2 cup olive oil and season with salt and pepper. Set aside.

2.

Line a sheet pan with Gefen Parchment Paper. Preheat oven to 375 degrees Fahrenheit.

3.

Starting at one end of a salmon strip, fold it over to make the center “bud”. Keep wrapping the strip until you reach the end.  Use a toothpick to hold it closed if necessary.

4.

Repeat with all the strips.

5.

Place on prepared pan and drizzle with remaining 1/4 cup of the olive oil, add a generous grind of black pepper and salt. Roast for 15 minutes.

6.

Remove from oven and cool.

7.

Serve each rosette on a bed of salsa. Serve warm or at room temperature.

Notes:

It’s best to make the salsa a little in advance to allow the zest and garlic to infuse into the oil.

Recipe tags

pistachio rosettes salmon salsa The Peppermill
Salmon Rosettes with Pistachio Salsa

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