Momma Told Me: Certified Steak & Seafood: Pistachio Crusted Salmon Recipe

Friday, February 8, 2013

Certified Steak & Seafood: Pistachio Crusted Salmon Recipe

salmon recipe
Momma Told Me: I'm not running a 5 star hotel here!

Having a stay-at-home mother made me accustomed to a certain way of living. While many of my friends were fending for themselves with Kid Cuisine meals and can openers, I usually enjoyed 2 home-made meals a day on weekends and vacations. Somewhere around age 12, I began taking it for granted; becoming restless with the dishes it seemed I had enjoyed 'a million' times, letting out a pre-teen groan simply because I could, when Momma would announce the week's menu plan. Ground beef/turkey, and chicken breasts were her preferred protein; simply because it was the most affordable to buy and cook in bulk. Only when a holiday or anniversary neared would I be treated to finer cuisine such as coconut tossed shrimp and scallops, or a parcel of Filet Mignon. It was around this time Momma and I began watching the Food Network religiously, especially the 'creative cooking' shows such as the original Iron Chef, since replaced by Chopped as my favorite foodie show. In the beginning, I'd find it amusing to turn to Momma and exclaim, "Why don't we get to eat food like that?," but quickly learned my lesson the night after Momma turned a veritable garbage lid of leftovers into a 'gourmet' meal.
salmon recipes
As an adult running my own household I certainly understand the real-life limitations Momma had with family meal planning, and cooking. It's not that she lacked creativity or desire, it was that cooking with high end ingredients was, well, high end. Even buying fresh meat and seafood at the local butcher was a gamble. If the protein was not cooked almost immediately it would go bad, doubling the blow of the expense. And, while she did rely on the advice of the in house professionals to help steer her right, Momma didn't know much about what to look for when it came to picking the best cuts of fresh seafood. Let's face it, even avid home cooks like myself still can't compare their knowledge to those of professionals. I've watched fish after fish de-boned and scaled countless times on Hell's Kitchen, but would I know the best filet if I was present with a tray of 20, no. It's this precise point that tends to scare away most willing consumers from the purchase of gourmet meat and seafood. When spending the additional money on premium protein I need assurance I am making the best choice, and receiving the highest quality, ready to consume meat. 
Pistachio salmon
That's where Certified Steak & Seafood comes in; with a refreshing approach to consumer direct seafood and meat. Where other companies offer their 'seal' of approval, Certified Steak and Seafood goes a step beyond to illustrate their extensive approval process with a physical certificate of Diagnostics and Nutritional information. Every batch of protein that enters the company's possession is closely monitored and inspected in lots to ensure testing for presence of food borne bacteria, with 4 industry standard tests. Once the 3rd party analysis has been preformed on a lot the certificate is printed and included with each order, guaranteeing the consumer a 100% refund or replacement in the case of satisfaction. I recently received 4 (6oz) Norwegian Atlantic Salmon from Certified Steak and Seafood to sample on this site. My order arrived well packaged among dry ice, inside an impressive blue display box, each filet individually wrapped. My certificate and diagnostic report informed me that these particular salmon filets had been harvested on 7/29/2011 from a Farm Raised catch in Norway. What other company is going to tell you all about the origin of the protein you received?
Also included on my certificate were easy to read Nutritional Facts, in a classic 'box chart' format, informing me of the caloric, protein, cholesterol, and fast content per serving. This certificate is intelligently presented in a clear sleeve, to prevent smudges or damage during handling, should an issue arrive post unpacking/consumption. Of the 4 filets we received 2 promptly went into the fridge to thaw overnight, while the other 2 remained frozen, as they were upon arrival, and ready for consumption on a future date.  I do have to admit, that I didn't place the 2 filets on a plate to thaw, and some 'juice' did leak out of one of the packages when I went to handle them the following day. This was the only instance out of the 4 filets, and I could not trace the leak to it's source (seam, puncture, etc). In raw format, I don't think I could have purchased a more beautifully prepared or cut filet from my local grocer. The color and sheen was beautiful, as was the texture of the meat. The filets did vary from skinny and long to wide and stubby, as the company processes them by weight, and these are harvested from real fish with varied shapes and sizes.
With salmon, I like to keep my flavor profiles predominant and few, the less handling I have to do with the actual filet, the better the integrity of the fish. Additionally, the less ingredients, the easier it is to highlight the integrity and flavor of the salmon, which is what we pay the big bucks for, right? The other half is not much on salmon, initially refusing to eat the fish at the beginning of our relationship, but has since lightened up to accept various preparations. I pair bold, familiar, flavors with salmon in order to compliment the texture and transition the flavor from less fishy to more culinary. One of my favorite tricks of the trade, for converting the salmon unsure is a very simple Pistachio Mustard Crust that adds an additional texture element to engage the palette alongside the soft texture of the fresh filet. Baked in the oven, this is a wonderful low fat alternative to stove top blackening, and offers the time convenience of an unattended 15 minutes, to prepare a simple side. On this occasion I paired some fresh cooked broccoli with long grain rice and cheese for a cheddar broccoli rice that could be consumed as a side or with the filet.
Pistachio Crusted Salmon

Ingredients: 

* 24 oz (2-4 filets) Atlantic Salmon (Skin on or off)
* 1 Lemon, Juiced (about 3-4 TBS)
* 3TBS Spicy Brown, or Stone Ground, Mustard
* 3/4 C Shelled Pistachio Nuts
* 1/3 C Panko Bread Crumbs
* 2.5 TBS Olive Oil
* Salt and Ground Pepper To Taste

Directions:
Preheat oven to 375F

1.) Arrange the salmon, skin side down, on a baking sheet. Mix the mustard and lemon juice in a small bowl and spread evenly along the top of the salmon.
2.) Coarsely grind the shelled pistachios in a food processor. Add Panko break crumbs, oil, and salt/pepper. (The bread crumbs should be slightly damp in order to adhere to the salmon.)
3.) Sprinkle the Pistachio mixture over the mustard to cover salmon evenly. Top/layer with additional Pistachios/Bread crumbs as desired.
4.) Put in the preheated oven and cook about 15-20 minutes, or until the filets begin to 'ooze' white along the sides and the texture springs back when pressed.
5.) Remove from oven and allow to sit an additional 5 minutes, in which time the filet will continue to finish cooking internally.
Crusted Salmon
Simple Cheddar Broccoli Rice

Ingredients:

* 14.5 oz Chicken Broth (1 Can, or prepared from bullion)
* 2 C Instant White Rice
* 8oz Velveeta, Cut into 1/2" Cubes
* 1 Package (10oz) Frozen, Chopped, Broccoli

Directions:

1.) Bring broth to a boil in medium sized pot.
2.) Add rice, Velveeta, and broccoli, cover.
3.) Remove from heat. Let stand 20 minutes. Stir until Velveeta is completely melted, and mixture is well blended.
To say our Certified Steak and Seafood Atlantic Salmon was anything short of 5 Star would be a disservice to the quality of these filets. Not only was the salmon flaky, yet moist, the entire filet was even in quality to the very last bite (and I especially enjoyed that the skin had already been removed for me!) One might expect such quality, and convenience, to be far beyond the ordinary budget, but the simple truth is a specially crafted gift, or indulgence, can be delivered  at an amazing price. Because the 3 brothers who founded and handle Certified Steak and Seafood have extensive connections with industry direct providers the middle man costs are cut, passing the savings on to the consumer. But don't just take me word for it, experience Certified Steak and Seafood today!

What Daughter Says: Enjoy the indulgence of certified protein, direct to your door, without all the fuss and cost of dining at a 5 star restaurant!






As Required by the FTC: I received a product sample to cook with, from Certified Steak & Seafood. No other compensation was provided. Regardless, all opinion inside are mine, and mine alone. 

11 comments:

  1. OMG! You make the best looking food ever. *drool*

    Dawn

    ReplyDelete
  2. i dont eat seafood but the hubby does and he would love this recipe !

    ReplyDelete
  3. All I can say is YUM! YUM! YUM! My hubby and I totally need to order. He is the meat guy and I am seafood gal.

    ReplyDelete
  4. I love certified steak and seafood! This recipe looks absolutely amazing, plus it looks easy enough to do.

    ReplyDelete
  5. That looks absolutely delicious and I really wanted salmon for dinner tonight too. Maybe I will pick some up for tomorrow and try your recipe.

    ReplyDelete
  6. I am definitely making this salmon - it sounds delicious! thanks for linking up to Friday Food Frenzy!

    ReplyDelete
  7. I so need to try this recipe, that pistachio crusted salmon looks so delicious!

    ReplyDelete
  8. These looks insanely appetizing

    ReplyDelete
  9. As always this dish look right up my street and I am going to have to make it. You just get it spot on for me every time!

    Charmaine Smith (For more about SPF 50 Swim Shirt)

    ReplyDelete