Salmon with Cranberry Pistachio Sauce

YIELD

2

INGREDIENTS FOR SALMON

2-3 oz salmon filets

1 tsp honey

1 tsp Dijon

½ cup pistachios

¼ tsp olive oil

Sea salt and black pepper to taste

1 cup of cranberry orange preserves

METHOD FOR SALMON

1. Preheat oven to 425°F.

2. Add ¼ cup of pistachios to a blender, and blend until ground into a fine flour. A coarser grind will result in a less crunchy topping and a finer grind will bake up crisper.

3. Mix pistachio flour with sea salt and pepper, to taste, and then mix in ½ tsp olive oil.

4. In a small dish, mix the honey and Dijon.

5. In a baking dish, brush the honey-Dijon mixture on the salmon. Dip the top of each salmon fillet in the pistachio mixture and coat well.

6. Bake for 20-25 minutes, until salmon, is cooked through.

7. Increase oven temperature to low broil, and place salmon near the broiler. Continue to cook for another 3-5 minutes, or until fish flakes easily with a fork; watching carefully to keep nuts from burning.

8. Heat the cranberry orange preserves and stir in ¼ cup of pistachios to the sauce.

9. Spoon over the salmon.

INGREDIENTS FOR CELERIAC MASH

1 ea large celeriac (celery root)

½ T butter

¼ cup milk (or almond milk or choice)

Sea salt and black pepper to taste

METHOD FOR CELERIAC MASH

1. Peel and chop the celeriac into large chunks.

2. Add the celeriac to a pot with boiling water, and boil for 12-15 minutes, until the chunks are soft all the way through. It will not fall apart as easily as potatoes.

3. Drain and add the cooked celeriac to a food processor bowl. Add butter, milk, salt, and pepper. Process for 3-4 minutes. It will take longer for the celeriac to form a mash than potatoes, but will eventually smooth out. Celeriac doesn't get as smooth as potatoes but will be thick and creamy.