Pink Pink Pink

Hi there. This site is about a month old now, and I think we’re entering a new stage of its development. When I first started writing here, I had a million ideas in my head of things I could cook, photograph, review, taste. I still do, only all those things have taken a backseat to working most of the time and sleeping when I’m done. I’ve been trying to cook and shop and photograph like I usually do, but since I started this new job (a good opportunity, just with so much catch-up work to do), I haven’t had time for cooking. Unless you count the rice and greens I’ve been making in large batches to bring in for lunch, or the oatmeal with leftover rhubarb compote I have for breakfast.

But maybe I’m finally getting the rhythm of my new schedule, or adjusting to the reduced amount of free time, because tonight, I wanted to cook something new and exciting, despite getting in after 8pm. On the way to the office this morning, I walked through the Union Square Greenmarket and practically pounced on the sweet New Jersey strawberries the vendors were just putting out. The little green basket sat on my desk all day, smelling sweet and no doubt ripening further.

It’s always a special treat for me, the first really good strawberry of summer. A few weeks ago I saw the little pale berries at the market, but they weren’t ready. Now we’re only a week away from a mid-season glut of berries. When the time comes, I’ve already decided to buy enough to make a big batch of jam, maybe with a sprinkling of pink peppercorns.

So when I finally arrived home with my basket of berries, I needed some protein and minerals, and I wanted to let the strawberries in on the dinner fun. Luckily, I had some salmon in the refrigerator and pink mustard greens from a previous greenmarket run. I made some of the strawberries into salsa, wilted the greens with olive oil and garlic, and served that with pistachio and pink peppercorn-crusted salmon. The combination of the pink and green tastes is fresh and warm and summery, with the peppercorns picking up the fruity taste of the strawberries and the floral notes in the greens. The salmon’s briny, oily, rich taste complements the fresh berries and greens, and the toasty pistachio crust. I always feel like I should pair ingredients that look alike, have the same shape or color, and in this instance, it works out perfectly. Now that I’ve had this dinner, I’m energized enough to put in a day of work tomorrow, and maybe even cook dinner again.

This trio of pinks is headed off to Weekend Herb Blogging, hosted this week at Wandering Chopsticks.

Pink Peppercorn and Pistachio-Crusted Salmon with Strawberry Salsa and Pink Mustard Greens

For the salsa:

  • 1/2 c strawberries, rinsed and hulled
  • 1 small red hot pepper
  • 1 small clove garlic
  • pinch of salt
  • Juice of 1/4 lime

Mince the pepper and garlic. Mice the strawberries, mix with pepper, garlic, lime juice, and salt. Transfer to small bowl to macerate.

For the greens:

  • 3 cups pink mustard greens, loosely packed, chopped
  • 1 Tbs olive oil
  • 1 small clove garlic, minced

Heat the oil on medium, add garlic and cook 1 minute while stirring. Stir in the greens a handful at a time, then cook just until wilted.

For the salmon

  • 2 Tbs pistachios
  • 1 tsp pink peppercorns
  • pinch of salt
  • 1 8-oz salmon fillet
  • Juice of 1/4 lime
  • 1 Tbs olive oil

Rub both sides of the salmon with lime juice. Grind the pistachios and peppercorns in a spice grinder. Mix with salt and sprinkle half on the flatter side of the salmon fillet. Heat oil in a large skillet over medium, then place the salmon in the skillet, crust side down. Sprinkle other side with remaining crust mixture. Cook 4 mintues, then turn and cook 4 minutes more. Cook up to 2 more minutes per side if you like your salmon well-done. Cut in half and serve each on a bed of mustard greens and topped with salsa.

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5 Comments

Filed under Main Dish, Meat & Fish, Recipe, Vegetables

5 responses to “Pink Pink Pink

  1. Katie

    I am so jealous that you got those berries, I was looking the other day, but I think I was too late! Come by and say hi, I want to hear about your new job. Sounds very grown up and professional!

  2. foodvox

    Interesting, to focus on the color then to build from there. Very nice. :)

  3. Hi Moriah,
    Thanks for your submission. I love salmon and strawberries but had never thought of pairing them together. Those strawberries look so luscious!

  4. Sounds wonderful. Love the idea of pistachio crust on salmon especially.

  5. whereimcookingfrom

    foodvox – thanks!

    Wandering Chopsticks – thanks for hosting the event. The strawberries were quite luscious.

    Kalyn – thanks! The pistachio crust was born from the need to use up a handful of nuts left over from pistachio macarons, and it turned out to be perfect for salmon. Lucky break!

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