Salmon with Pistachio, Cranberry Crust, Potato, and Greens - LE GOURMET CENTRAL
Salmon with Pistachio, Cranberry Crust, Potato, and Greens

Salmon with Pistachio, Cranberry Crust, Potato, and Greens

Published by Le Gourmet Central on 25th Oct 2022

Serves 4
Salmon preparation time: 5 minutes
Potato preparation time: 10 minutes
Greens preparation time: 5 minutes

Ingredients for the salmon:

  • 4 x 85-113 grams / 3-4 oz salmon fillets, skin off
  • 1 TBS avocado or olive oil
  • Salt and pepper to taste
  • 2 TBS Frantoi Cutrera Pistachio and Almond Pesto
  • 2 TBS skinned pistachio nuts
  • 2 TBS dried cranberries

Ingredients for the potato:

  • 4 Yukon or red russet potatoes
  • ½ cup / 125ml pouring cream
  • ½ cup chicken or vegetable broth
  • Salt and pepper to taste
  • 3 TBS Parmesan cheese

Ingredients for the greens:

  • 12 stalks of fresh green asparagus
  • ½ cup edamame beans, peeled
  • ½ cup mange tout
  • 8 stalks tender stem broccoli
  • Salt and pepper to taste

Instructions for the salmon:


Preheat the oven to 180°C/356°F. Heat the oil in a non-stick pan and quickly sear the salmon fillets, just to color them on both sides.


Smear a quarter of the pesto onto each portion of salmon. Season to taste with salt and pepper.


Chop the pistachios and the cranberries roughly. Do this separately and then combine the two ingredients afterward. Top the fish with the pistachio and cranberry crust.


Bake the portions for 5-10 minutes, depending on the thickness of the fish and how well done you prefer to have it. 5 minutes is recommended so that your fish is still lovely and pink inside.

Instructions for the potatoes:


Peel the potatoes. Using a sharp knife or a mandolin, slice up the potatoes into thin rounds. If you are not going to build the potato dish straight away, store the slices submerged in cold water.


Heat the broth and season it with salt and pepper to ensure a very well-seasoned liquid. Mix the cream in together with the broth.


Layer the potatoes in thin, even layers inside a square baking dish. Between each layer of potato slices, drizzle a little of the liquid over and sprinkle some of the Parmesan cheese. Continue until you either reach the top of the dish or run out of potato slices.


Top the top layer with more Parmesan cheese and bake the dish, covered with foil wrap, for 1 hour at 180°C/356°F. Test the potatoes using a sharp knife. If they are not yet done, cook them further.


When you are ready to serve, slice a rectangular portion per person or use a round cutter to cut out the portion.

Instructions for the greens:


Trim the asparagus, broccoli, and mange tout. Steam or cook them for a few minutes in boiling, salted water. Your vegetables should have a little bite to them and remain bright green.

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