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Pistachio-Topped Salmon with Two Sauces


The leftover curry and orange sauces can also be sprinkled on roast lamb, chicken, vegetables and fish.

slideshow Amazing Seafood Recipes

Curry and Orange Sauces

  1. 2 tablespoons Madras curry powder
  2. 3/4 cup plus 1 tablespoon peanut oil
  3. 2 tablespoons plus 1 teaspoon minced shallots
  4. 2 tablespoons plus 1 teaspoon minced fresh ginger
  5. 1/4 cup plus 2 teaspoons rice vinegar
  6. 1 tablespoon fresh lime juice
  7. 1/2 teaspoon soy sauce
  8. 1 tablespoon honey
  9. Salt and freshly ground pepper
  10. 2 cups fresh orange juice
  11. 2 tablespoons finely chopped fresh jalapeño chiles
  12. 1 small navel orange
  13. 2 teaspoons red wine vinegar
  14. 2 teaspoons olive oil
  15. 1/4 teaspoon sesame oil


  1. 3 tablespoons olive oil plus more for brushing
  2. Six 6-ounce skinless salmon fillets, preferably center cut
  3. Salt and freshly ground pepper
  4. 1/2 cup finely chopped unsalted pistachios
  5. 4 cups fresh baby spinach or torn large spinach leaves
  6. 2 medium carrots, cut into 1 1/2-by-1/8 inch matchsticks
  7. 2 medium leeks, white and tender green, cut into 1 1/2-by-1/8-inch matchsticks
  8. 1 medium red bell pepper, cut into 1 1/2-by-1/8-inch matchsticks
  9. 1 tablespoon black or white sesame seeds (optional)
  1. In a small dry skillet, stir the curry powder over moderate heat until fragrant, about 2 minutes. Transfer to a bowl and stir in 3/4 cup of the peanut oil. Let stand overnight.
  2. In a small bowl, combine 1 teaspoon of the shallots, 1 teaspoon of the ginger, 1/4 cup of the rive vinegar, the lime juice, soy sauce and honey. Whisk in the curry oil in a thin stream until emulsified, then season with salt and pepper.
  3. In a nonreactive saucepan, combine the orange juice and jalapeños with the remaining 2 tablespoons shallots and 2 tablespoons ginger. Boil over moderately high heat until reduced to 1/2 cup, about 30 minutes; let cool. Meanwhile, peel the orange with a sharp knife, removing all the bitter white pith. Cut between the membranes to release the sections.
  4. Add the orange sections, red wine vinegar and remaining 2 teaspoons rice vinegar to the orange juice reduction. Gradually whisk in the remaining 1 tablespoon peanut oil, the olive oil, sesame oil and season with salt and pepper.
  5. Preheat the oven to 350°. Lightly brush a nonstick baking sheet with olive oil. Heat the 3 tablespoons oil in a large skillet. Season the salmon with salt and pepper and press 1 side of the fillets into the chopped pistachios. Add 3 fillets to the skillet, pistachio sides down, and cook over high heat until lightly golden, about 2 minutes. Carefully transfer the salmon to the baking sheet, nut sides up, and repeat with the remaining 3 fillets. Bake for 6 to 8 minutes, or until the flesh flakes but is still slightly opaque in the center. Let rest on the baking sheet for 5 minutes before serving.
  6. In a small, nonreactive saucepan, heat 1/3 cup of the curry sauce. In a large bowl, combine the spinach, carrots, leeks and red pepper and toss with the warm curry sauce. Spoon the vegetables onto 6 plates and top with the salmon. Drizzle each plate with about 1 1/2 tablespoons of the orange sauce and sprinkle with the sesame seeds.
Make Ahead
The curry and orange sauces can be refrigerated separately for up to 3 days. Let return to room temperature before serving.

Suggested Pairing

Go for a distinctive white Burgundy from France or a well-balanced California Chardonnay.