Pistachio Salsa Verde dressing
December 23, 2015
Sunset 2015. pair with crisp rosé – pinot noir vin gris
Great dressing for 1½ LBs salmon & wild rice salad.(1 C cooked wild rice, ½ C cooked fried or roasted black quinoa, 1 Qt water cress, ¾ C thin sliced radishes, ½ C thin sliced red onion,¾ C flat leaf parsley leaves, ½ C Basil leaves, ½ C cilantro sprigs, ¼ C dill sprigs.)
Dressing Ingredients – mix together in order:
- ½ tsp each: ground fennel seeds, ground coriander, ground cumin, chopped fresh rosemary.
- ¼ Cup each: chopped chives, chopped flat leaf parsley.
- 1 TB sherry vinegar
- 1 tsp each: kosher salt, light brown sugar, garlic clove,
- ¼ tsp red chili pepper flakes
- Whisk in 1 C olive oil
- Add 1 C chopped roasted pistachios
keeps up to 3 days, tight seal
Gravlax
March 24, 2012
Only need five ingredients: salmon, salt, dill, sugar, pepper
For every LB (480g) salmon fillet with skin(bones removed), mix:
- 2 TB kosher salt
- 2 TB sugar
- 1 tsp black pepper
- 20 sprigs dill weed
OR Bobby Flay’s/Food Network version
- 3-4 LB salmon fillets
- 1/3 C kosher salt
- 1/2 C sugar
- 3 tsp white peppercorns crushed with mortar
- 20 sprigs/bunch fresh dill
Cover salmon with salt/sugar mixture, top with whole sprigs of dill. (you can fold fillet over in half, flesh sides facing each other, skin side out.) Wrap tightly with plastic wrap, place in zip lock bag. Refrigerate for 2-3 days. remove dill, wipe off excess mixture (some rinse and pat dry). Slice on bias, starting at tail end.
SAUCE : 6TB Swedish style mustard (or half American with half Dijon), 4TB sugar, 2 TB red vinegar. Slowly add 3/4 C vegetable oil, whisking fast (like making mayonnaise). Dash white pepper & salt. Add 3 TB (or more) chopped dill.
Serve with knackabrod or pumpernickle
Olsson Recipes 