Please note that I received free pistachio samples from the Pistachio Health Institute mentioned in this post. By posting this pairing I am entering a contest sponsored by Pistachio Health Institute and am eligible to win prizes associated with the contest. I was not compensated for my time.
salmon cakes + a pomegranate reduction + pinot grigio + in-shell pistachios
This Mediterranean Melange allows the crunch and saltiness of the in-shell pistachios to compliment the sweetness and tartness of the pomegranate and bring out the flavour of the salmon. I was inspired by pistachio crusted fish that I've had at a local restaurant and I wanted a change from cranberry sauce that we often see with poultry.
Combine 1 can of salmon (including liquid and bones, flaked) with 1/2 onion (finely diced), 1 Tbsp of lemon juice, 2 eggs (beaten), and 1/2 - 3/4 cup of bread crumbs (until you can form into 10-12 patties/cakes). Roll the patties in bread crumbs (about 1/4-1/2 cup). Heat a skillet and add 1-2 Tbsp of butter; allow it to melt. Flatten the patties and cook for about 2-3 minutes per side until lightly golden.
To make the reduction:
Combine the seeds of one pomegranate with 1 Tbsp of honey in a sauce pan over medium-high heat. Press on the seeds while cooking (about 8 minutes) to reduce and create a sauce consistency.
Plate it, pour yourself a glass of wine, and dig in!
What in-shell pistachio pairing have you tried recently?
Steph Langdon, RD
something nutrishus counselling & coaching