I love finding alternatives to salad dressing when I cook. I love to use EVOO (Extra Virgin Olive Oil) with lemon juice, salted fresh vegetable’s and the liquids they release after sitting for 10 minutes or apple cider vinegar. However, I have found a new favorite. Roasted grapes are amazing to use as a dressing, especially the yummy liquid that is released during the baking process.
I love using organic veggies. I feel like they actually taste like real veggies. Try eating a cucumber from the store vs a cucumber picked up from a local organic farm. Huge difference. There is a more potent flavor. You will never go back to GMO inorganic veggies again!
This recipe is quick and easy. MAKE SURE THAT YOUR GRAPES ARE HOT WHEN YOU PLATE YOUR DISH. TAKING A BITE OF THE WARM PISTACHIO SALMON WITH A NICE HOT JUICY GRAPE MAKES THIS DISH AMAZING. What you will need:
- Salad Mix – I like Organics Fresh Salad
- 1/2 cup of dark red/purple grapes rinsed
- Asparagus – 1/2 Bundle or more
- Mix of Veggies (I like Zucchini, yellow squash, mushrooms sliced)
- Skinless Salmon fillets
- Wasabi Mustard or any other mustard.
- Shelled Pistachio’s Ground up
- 3 Tablespoons of Green Onions
- 1 Teaspoon of lemon juice
- Olive Oil
Trick – Side Note: Keep you green onions growing! Place your green onion bulbs in a tall cup with a few inches of water. Every week change the water, rinse the onions and watch the onions grow. I like to use my kitchen scissors to trim any dry brown ends occasionally. The longer onions sprouted 2 1/2 inches in a matter of a week.
1. Preheat oven to 400.
2. Bring a medium-large pot filled of salted water to a boil. (Side Note:Make sure that you place a lid on top of your pot, it will bring the water to a boil)
3. Blanch your asparagus in the water for 3-4 minutes. Drain asparagus and add to a bowl of ice water for one minute.
4. On a cutting board, slice your asparagus from the bottom up into thin slices. (Side Note: Use your fingers to guide your pairing knife, much easier to cut)
4. Prepare a shallow baking tray by lining a layer of parchment paper. Place Salmon that is patted dry on the tray. Season with salt and pepper.
5. Rub wasabi mustard on top of the salmon to create a small layer.
6. In a bowl mix green onions, pistachio, lemon juice and drizzle of EVOO. Add spoonful by spoonful of pistachio mix to the top of the salmon. Pat down to create a smooth layer.
8. In a roasting pan,add cleaned separated grapes tossed in a drizzle of EVOO. Bake the grapes for 10 minutes or until they are a little softer, still plump and you can see a little liquid at the bottom of the pan. (you do not want raisins)
9. Saute you mixed veggies (mushroom, squash & zucchini) and sliced asparagus for a few minutes with a drizzle of EVOO. Season with sea salt and pepper.
10. In a large bowl toss the grapes, veggies and salad. Make sure to drizzle with reserved liquid from the grape roasting pan. (Side Note: Make sure you time your plating. You want to pull the grapes out of the oven as you are plating.)
11. Plate your dish with your salad and top with your salmon. VOILA ENJOY