Salmon with lime, pistachios and green vegetables
We never tire of grilled salmon, its meat is juicy and literally falls apart. It is just salt and pepper that is enough to make it perfect. However, we are always inventing new variations of side dishes to accompany it. Green vegetables and salsa made from coriander, parsley and pistachios are a hit!
Ingredients · Servings For 6 people
- 100 g fresh coriander
- 100 g parsley
- 3 limes
- 100 g pistachios
- 3 tbsp virgin olive oil
- 1 clove garlic
- 150 g Greek-style yogurt
- 6 ks losos
- 500 g edamame soybeans
- 200 g broccoli
- 1 pc cabbage
Method · 35 min
- For the salsa, put 50g coriander, 50g parsley, finely grated zest and juice of 2 limes, 50g pistachios, 3 tbsp olive oil and garlic in a food processor or blender and blend until coarsely pureed. Set aside half and mix the other half in a bowl with the yoghurt.
- Preheat the grill in the oven. Place the salmon, skin side up, in a baking dish lined with foil and sprinkle with the finely grated zest of the remaining lime and a squeeze of juice. Drizzle with oil. Season with salt and pepper then grill for 5-8 minutes or until the skin is golden brown. Turn and grill for 2-3 minutes - until the fish is heated through and the flesh is starting to flake.
- For the vegetables, bring a pot of water to a boil, add salt, and add the edamame beans first and cook for 1 minute, then add the broccoli and cabbage and blanch for 2 minutes. Drain. Toss the vegetables in a large bowl with the salsa. Chop and stir in the remaining herbs.
- Serve the vegetables with the salmon and prepared yogurt, sprinkled with the remaining pistachios. Recipe and photos taken from Olive Magazine.