Wild Alaskan Salmon with Toasted Pistachio Dill Sauce!

This creation was inspired by a recipe I found on epicurious by Bon Appetit: August 2009 by Jeanna Thiel Kelley. I of course always tweak recipes to what I have on hand in the fridge!

• 1/3 cup chopped fresh dill (I used a tube of Dill & used about 2 tsp.)
• 1/3 cup finely chopped green onions (about 2)
• 1/2 cup shelled natural pistachios or almonds, toasted, finely chopped 
•  (I used pistachios, roughly chopped & toasted them on a skillet)
• 1/4 cup plus 1 1/2 tablespoons pistachio oil or extra-virgin olive oil
• (I used Olive-Oil & found it a bit too heavy, next time I'd reduce it or use a lighter Olive oil, I also used a half tsp of sesame oil)
• 2 yellow bell peppers or orange, cut into 1/2-inch strips (I had green & red on hand)
• 1 pound sugar snap peas, trimmed, strings removed (I used fresh asparagus chopped about 2")
• 1 garlic clove, minced (I love garlic, so I used 2 large cloves)
• 1/4 cup water (Did not use any water...I  like my veggies crispy!!)
• 4 6-ounce salmon fillets (Only used 1lb. piece cooking for two, was a perfect amount!)

I shelled my pistachios, chopped them roughly & toasted them on a medium high skillet. (Took a little longer then it should, I realized I turned on the wrong burner!! Hate when I do that)


Then I mixed in my toasted roughly chopped pistachios with green onions & olive oil (again I would choose a lighter olive oil next time...it was a bit too overpowering.) Sprinkled with a couple shakes of garlic salt, stirred in the dill ...gave it a swirl & a quick smell test...let it sit on the counter while...

I chopped my asparagus into about 2 inch pieces, as well as my red & green bell peppers.I have a handy Martha Stewart Collection Garlic Zoom Garlic Press that chops up garlic in a flash! 

Turn my skillet on med-high (the correct  burner this time) ad a dash of olive oil then I toss my asparagus in first, let those toss around for a few minutes, then I put my peppers in. Toss another minute then add the chopped garlic. Stir around to your desired tenderness, I like mine crunchy! Then take those off skillet in a bowl add a scoop of toasted pistachio dill sauce & coat. Add a splash of olive oil to the pan on med-high. Salt & pepper your salmon place skin side down, about 3 minutes until you hear some crackling, then flip for about another 3 minutes. Then plate your salmon spoon over some of the toasted pistachio dill sauce & serve with veggies!! It's by far one of the best salmon recipes we have tried to date!!

We had some leftover toasted pistachio dill sauce as well as leftover popcorn!...Soooo....later on this happened....yummy!!!!