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Pistachio-Topped Salmon with Two
Sauces
6 Servings
Ingredients:
Curry and Orange Sauces:
2 Tbsp Madras curry powder
¾ cup plus 1 Tbsp peanut oil
2 Tbsp plus 1 tsp minced shallots
2 Tbsp plus 1 tsp minced fresh ginger
¼ cup plus 2 tsp rice vinegar
1 Tbsp fresh lime juice
tsp soy sauce
1 Tbsp honey
salt and pepper
2 cups fresh orange juice
2 Tbsp finely chopped jalepeño chiles
1 small navel orange
2 tsp red-wine vinegar
2 tsp olive oil
¼ tsp sesame oil
Salmon:
3 Tbsp olive oil, plus more for brushing
six 6-ounce skinless salmon fillets
Salt and pepper
½ cup unsalted pistachios finely chopped
4 cups fresh baby spinach leaves
2 medium carrots, cut into 1½ by 1/8 inch matchsticks
2 medium leeks, white and tender green, cut into matchsticks (above)
1 medium red bell pepper cut into matchsticks (above)
1 Tbsp black or white sesame seeds (optional)
Make the curry and orange sauces: In a small dry skillet, stir the curry
powder over moderate heat until fragrant (about 2 minutes). Transfer to
a bowl and stir in ¾ cup peanut oil. Let stand over night.
In a small bowl combine the 1 tsp shallots, 1 tsp ginger and ¼ cup rice
vinegar, and the lime juice, soy sauce, and honey. Whisk the curry oil
in a thin stream until emulsified, the season the sauce with salt and
pepper.
In a saucepan, combine the orange juice and the jalapeños with the remaining
2 Tbsp ginger, and 2 Tbsp shallots. Boil over moderate high heat until
reduced to ½ cup (about 30 minutes) let cool. Meanwhile, peel the orange
with a knife, removing all the bitter white pith. Cut between membranes
to release the sections.
Add orange sections, red-wine vinegar and the remaining 2 tsp rice vinegar
to the orange-juice reduction. Gradually whisk the remaining 1 Tbsp peanut
oil, the olive oil and the sesame oil and season the sauce with salt and
pepper.
Make the Salmon: Preheat oven to 350°. Lightly brush a nonstick baking
sheet with the oilve oil. Heat the 3 Tbsp olive oil in a large skillet.
Season the fillets with salt and pepper and press one side of the fillets
into the chopped pistachios. Add the fillets pistachio side down into
the heated skillet. Cook the salmon fillets over high heat until they
are lighly brown (about 2 minutes). Carefully transfer the fillets to
a baking sheet, pistachio side up. Bake for 6-8 minutes or until the fish
is flaking . Let rest on the baking sheet for 5 minutes.
In a small saucepan, heat 1/3 cup of the curry sauce. In a large bowl,
combine the spinach and the carrot, leek and red-bell pepper matchsticks.
Toss the vegetables with the warm curry sauce and spoon the vegetables
onto six plates. Top the vegetables with the salmon fillet. Drizzle about
1½ Tbsp of the orange sauce and sprinkle with sesame seeds.
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