Pistachio Crusted Curry Salmon with Citrus Salad and Forbidden Rice

Dairy-free, Gluten-free

Pistachio Crusted Curry Salmon

I recently stayed at a lovely hotel near the Huntington Beach pier in California for a work trip. It’s not often that I find myself traveling for work, but I decided to make the most of it and take myself out to dinner at the hotel restaurant.

I ordered a pistachio crusted curry salmon with fennel citrus slaw and forbidden rice and paired it with a glass of rose with a view of the beach. And I gotta say, that is still the best solo date I have had thus far!

So great in fact, that I was dreaming about recreating this dish at home for WEEKS!

A few weeks go by and my husband is headed on a trip himself. Since he doesn’t like seafood (I know, I know), this was my chance to try my hand at this recipe and enjoy a solo date night at home!

After preparing this recipe all week long and countless trips to the grocery store, I present to you… MY version of that very dish!

Pistachio Crusted Curry Salmon with Citrus Salad and Forbidden Rice

Yields 2 salmon filets

Prep Time: 5 minutes

Cook Time: 8-10 minutes for salmon, 20 minutes for rice

What you’ll need:

• 1 cup forbidden rice (or brown rice)

• 2 fresh salmon filets

• 1 Tbsp red curry paste

• 1 lemon, juiced + little extra for Frisee

• 1-2 cloves garlic, minced

• 1 Tbsp dairy-free butter (I used Earth Balance)

• 1 Tbsp honey

• salt + pepper to taste

• Avocado oil (for the pan)

• 1 Tbsp shelled, crushed pistachios

• 1 bunch of Frisee (you won’t use it all)

NOTE: You will also need a cast iron skillet to make this meal. You could also use a pan and a baking dish, but I have not tested this.

What to do:

1. Cook rice according to instructions, either on stove top or in rice cooker

2. Preheat oven to 450 degrees

3. In a microwave-safe dish, add red curry paste, lemon juice, garlic, butter, honey, salt + pepper

4. Microwave until sauce is melted, stir (about 45 seconds - 1 minute)

5. Heat up the cast iron skillet and coat with avocado oil

6. Place salmon filets skin-up on the skillet for about 30 seconds, then flip (carefully!) back to skin-down

7. Using a basting brush, baste the sauce over the salmon (giving it a nice heavy coat

8. Sprinkle the top with crushed pistachio

9. Place the whole skillet into the oven and cook 8-10 minutes

10. Serve the salmon on a bed of forbidden rice

11. Toss Frisee in lemon juice and top the cooked salmon

Citrus Salad

What you’ll need:

• 1 orange, peeled and sliced

• 1 grapefruit, peeled and sliced

• Honey (to drizzle on top)

• Fresh mint leaves

What to do:

1. Add citrus slices to each plate, drizzle with honey, and top with fresh mint leaves

Whether you’re serving this to your loved one for date night or having a solo date night - pour yourself a glass of wine and take in all the flavors of this dish! I sure hope you enjoy it as much as I do!

Be sure to tag #wanderfullywholesomeeats when you make this meal so I can hear how you liked it!

xoxo

Danielle Webb