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Slow Cooked Wild Alaska King Salmon with Pistachio and Peas

Slow Cooked Wild Alaska King Salmon with Pistachio and Peas
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Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
Slow Cooked Wild Alaska King Salmon with Pistachio and Peas
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
Instructions
  1. Preheat oven to 200F. If using butter, bring 1/4 cup of water or stock (fish, chicken or vegetable is fine) to a boil. Cut up the butter
  2. and whisk it in, little by little to emulsify. Season to taste with salt, pepper and lemon juice. Season the fish on both sides with salt
  3. and pepper and place in the butter emulsion and coat all sides. If using olive oil, gently heat and use as before. Place the fish in the
  4. pan in the oven, and allow to slowly cook. After 8 minutes, flip the fish and continue cooking another 8 minutes.
  5. In the meantime, make the pistachio puree. Place pistachios in a blender and cover with cold water. Blend until smooth. It should be easily
  6. spreadable. Taste, and add salt and pepper to taste. Divide among four dinner plates.
  7. Reheat the sugarsnap peas in another pan with a little water and either the butter if poaching in butter, or more olive oil, if using olive
  8. oil. Season with salt and divide among the four plates on top of the pistachio puree.
  9. Place the fish on top. In a bowl, place the herbs and season with salt, pepper and lemon juice, lemon zest and toss. Top fish with this
  10. salad and serve.
Recipe Notes

Recipe by Anita Lo, owner executive chef, Annisa; 2015 James Beard finalist for Best Chef, NYC; and author of Cooking

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