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Salmon Steaks with Pistachios

Salmon Steaks with Pistachios

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  • Makes: 4 servings
  • Start to Finish 25 mins

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Ingredients

  • 4 salmon steaks, cut 3/4 inch thick (about 1-1/2 pounds) or 1-pound salmon, cut in serving-size pieces
  • 1/4 cup finely chopped natural pistachios, toasted
  • 1 pound asparagus, diagonally cut into 1-inch pieces
  • 1 tablespoon cooking oil
  • 4 ounces shiitake mushrooms or button mushrooms, sliced (about 1-1/2 cups)
  • 6 green onions, cut into bite-size pieces (1 cup)
  • 1/2 cup Barbecue Sauce (see recipe below)

Directions

  1. Grease a shallow baking pan. Place salmon in prepared pan. Sprinkle pistachios on top of salmon to coat.
  2. Bake in a 450 degree F oven until fish flakes easily with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish.)
  3. Meanwhile, in a skillet or wok, heat cooking oil over medium-high heat. Stir-fry asparagus in hot oil for 3 minutes. Add mushrooms and green onions. Stir-fry for 1 to 2 minutes more or until the vegetables are crisp tender. Stir in Barbecue Sauce; heat through.
  4. Spoon vegetable mixture on 4 individual plates and place salmon on top. Makes 4 servings.

Barbecue Sauce

Ingredients

  • 1/2 cup hoisin sauce
  • 1/2 cup honey
  • 3 tablespoons soy sauce
  • 2 - 3 tablespoons sesame seed, toasted
  • 1 jalapeno, Asian or other hot chili pepper, diced
  • 4 teaspoons grated orange peel, 2 teaspoons grated lemon peel or 1-1/2 teaspoon grated lime peel
  • 1 tablespoon dry sherry
  • 1 tablespoon triple sec or Grand Marnier (if you like)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced

Directions

  1. In a covered container, combine hoisin sauce; honey; soy sauce; sesame seed; jalapeno, Asian or other hot chili pepper; orange peel, lemon peel or lime peel; sherry; triple sec or Grand Marnier (if you like); ginger sesame oil; and garlic. Cover and store in the refrigerator. Use with fish, chicken, pork or beef. Makes 3 cups.

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