Skinny Salmon

by Chef Tony DeRienzo

Serves 1

This week marks the official start of summer - whether or not the weather cooperates. Enjoy something distinctly summery for dinner with help from Abby Park's Tony DeRienzo. The chef/mixed martial arts fighter, who's always in tip top shape, offers up a flavorful and seasonal dish that's perfect for a light meal come warm weather.

Ingredients

• 2-8 ounce fresh salmon fillet
• 1/2 cup pistachios, finely chopped
• 3 cups cooked organic brown rice
• 6 ounces asparagus, blanched
• Salt and pepper
• 1/4 cup olive oil
• Mache for garnish
• 6 raspberries for garnish

For the goji berry vinaigrette

• 4 tablespoons goji berry juice
• 2 tablespoons fresh orange juice
• 1 tablespoon white balsamic vinegar
• 1 tablespoon rice wine vinegar
• 1 teaspoon honey

Directions

For the salmon

1. Heat oil on a sauté pan to medium heat and preheat oven to 350 degrees
2. Season salmon with salt and pepper and place top side of salmon in pistachios (press down slightly to crust salmon)
3. Place salmon in oil (pistachio side down first), cook till golden brown
4. Place salmon in oven for 12-14 minutes

For the goji berry vinaigrette

1. To make the vinaigrette, place the goji juice, vinegars, orange juice and honey in food processor
2. With food processor on slowly add oil and season with salt and pepper

To serve

1. To plate place warm brown rice in center of plate, place warm asparagus in center of rice, place salmon over rice and asparagus, drizzle with goji vinaigrette
2. Garnish with mache (baby greens) and raspberries

 

Calendar

 

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