Ingredients
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For the Pistachio Dressing & Yogurt Sauce:
r
⅔ cup roasted pistachios
L
2 Lemons (for whole recipe)
r
2 tbsp rice vinegar
h
1 tbsp honey
h
1 heaping tbsp whole grain Dijon mustard
n
1 cup neutral oil
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Salt, to taste
s
4 scallions
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Water, as needed
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1 ½ cups nonfat Greek yogurt
c
¼ cup chopped dill
F
Freshly ground black pepper, to taste
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For the Salad:
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8 oz snap peas
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2 medium red radishes, cut into matchsticks
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5 mint leaves, roughly chopped
A
3 A few sprigs each of dill and tarragon, roughly chopped
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Reserved pistachio dressing
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1 Juice of lemon cheek
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Salt, to taste
F
For the Salmon:
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(2) 4–6 oz salmon fillets, skin on
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Kosher salt and black pepper
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Neutral oil (as needed for searing)
b
2 tbsp butter
Directions
1
Pistachio Dressing & Yogurt Sauce:
1
Char the Scallions: Preheat a stainless steel pan until hot. Lightly coat with oil, then add 4 scallions. Sear until deeply charred in spots. Set aside and clean the pan so it's ready for the salmon later.
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Neutral oil (as needed for searing)
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4 scallions
2
Make the Pistachio Dressing: To a blender, add 2/3 cup roasted pistachios, juice of 1 lemon, 2 tbsp rice vinegar, 1 tbsp honey, 1 heaping tbsp whole grain Dijon, and a pinch of salt. Blend until pistachios are broken down. While blending, slowly stream in 1 cup neutral oil. Add a splash of water if needed to blend smooth. Taste and adjust salt. Remove half and set aside for the salad.
r
⅔ cup roasted pistachios
r
2 tbsp rice vinegar
h
1 tbsp honey
h
1 heaping tbsp whole grain Dijon mustard
S
Salt, to taste
n
1 cup neutral oil
W
Water, as needed
L
2 Lemons (for whole recipe)
3
Make the Pistachio-Yogurt Sauce: To the remaining pistachio dressing in the blender, add the charred scallions. Blend again until smooth, thinning with water if needed. Transfer to a bowl and mix in 1 1/2 cups Greek yogurt, 1/4 cup chopped dill, juice of 1/2 lemon, and salt and pepper to taste. Chill until ready to serve.
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scallions
n
1 ½ cups nonfat Greek yogurt
c
¼ cup chopped dill
S
Salt, to taste
F
Freshly ground black pepper, to taste
4
For the Salad:
1
Prepare the Snap Pea Salad: Trim the ends and remove the fibrous string from 8 oz snap peas. Blanch in boiling water for 3 minutes, then shock in ice water. Pat dry and slice thinly on a bias. Add to a bowl along with 2 matchsticked radishes, chopped mint, dill, and tarragon, just enough reserved pistachio dressing to coat, a pinch of salt, and juice from a lemon cheek. Toss and taste to adjust seasoning.
s
8 oz snap peas
m
2 medium red radishes, cut into matchsticks
m
mint leaves, roughly chopped
A
A few sprigs each of dill and tarragon, roughly chopped
R
Reserved pistachio dressing
S
Salt, to taste
J
Juice of lemon cheek
2
For the Salmon:
1
Cook the Salmon: Descale the salmon if needed. Score the skin with two shallow cuts lengthwise to prevent curling. Season all sides with salt and pepper. Heat a cleaned stainless steel skillet until water beads on the surface. Wipe out the water, add a thin layer of oil, and place salmon skin-side down. Press gently to ensure even contact. Sear until the skin is deeply golden and crisp. Flip, add 2 tbsp butter, lower heat to medium, and baste the skin side until internal temp hits 120°F. Let rest 5 minutes before serving.
o
(2) 4–6 oz salmon fillets, skin on
K
Kosher salt and black pepper
N
Neutral oil (as needed for searing)
b
2 tbsp butter
2
Plate the Dish: Swipe the yogurt sauce across the plate. Lay the salmon skin-side up. Add a small mound of snap pea salad to the side. Garnish with radish rounds, a few raw snap peas, dill sprigs, and a lemon cheek. Serve and enjoy.
