Valentine’s Day For Two

We are currently in the time of year that I refer to as the “fifth season.” Not much is happening now until Easter. But we do have Valentine’s Day next week! Are you staying in this year and need a comforting at-home meal? I am and want to share another one of my quick and easy weeknight go-tos that I’ll be making this year. And it’s foolproof! My baked salmon with a pistachio panko is such a warm dish during a cold Midwest holiday. I love making this whether it’s for a date night for two or a dinner party of eight. This year I will be doing my grocery shopping at Weiland’s, a local market that has beautiful cuts of fish and delicious shrimp cocktail. The full menu will include my pistachio crusted baked salmon, shrimp cocktail, a wild rice dish (with mushrooms, spinach, pine nuts, basil and cream) and roasted asparagus. But that’s not all! For dessert I’ll make a chocolate ganache cake served alongside Jeni’s coffee and cream ice cream, and an assortment of cookies I’ve made over the last few weeks. Enjoy! 

Pistachio Panko:

¾ cup shelled, roasted and salted pistachios 

1 cup panko breadcrumbs 

½ teaspoon garlic powder 

½ teaspoon Diamond Crystal Kosher salt 

¼ teaspoon cracked black pepper 

¼ teaspoon dried parsley 

• In a food processor, pulse pistachios until coarsely ground. 

• Add remaining ingredients, blending until combined.

• Pistachio panko keeps in an airtight container in the freezer for up to three months. 

Baked Pistachio Crusted Salmon:

• Preheat oven to 350 degrees and line a baking sheet with heavy duty aluminum foil. 

• Place Atlantic salmon filets skin side down on foil (after baking the skin will stick to the foil when lifted).

• Brush each filet with two teaspoons of Dijon mustard.

• Cover each piece of salmon with pistachio panko seasoning. 

• Bake for 25 minutes until panko is golden for a perfect medium-push temperature. It’s really that easy!