Episode 3 All about Seafood
Pistachio Encrusted Salmon
Risotto with Shrimp and Asparagus

Pistachio Encrusted Salmon
Ingredients
4  5oz. salmon fillets (skin off)
1 cup panko breadcrumbs
¼ cup pistachios (chopped fine)
2 tbsp. lemongrass (chopped fine)
1 tsp. garlic powder
1 tsp. parsley flakes
2 tbsp. olive oil
Salt & pepper to taste
1 fresh lemon

Preparation
  • Clean and pat dry your fillets. 
  • Add salt & pepper to your taste.
  • Heat olive oil in a sauté pan.
  • In a shallow bowl, mix the breadcrumbs, pistachios, lemongrass, garlic powder, & parsley flakes.
  • Dredge the salmon on one side and place face down in pan.
  • Cook for about 5 minutes or until golden brown.
  • Remove from the pan and place in a baking dish that has been sprayed lightly with a non-stick spray.
  • Place the fish crust up.

Cooking Instructions
Bake for 20 minutes on 425º.   (25 minutes for thick cuts).
Squeeze fresh lemon before serving.
Risotto with Shrimp and Asparagus
Ingredients
1 cup Arborio rice
½ cup of onions chopped fine
½ cup shallots chopped fine
1 cup dry white wine (divided)
4 tbsp. olive oil (divided)
2 quarts chicken stock
1 bunch fresh asparagus cut in 1 inch pieces (drop in boiling water for 5 minutes then put in ice bath)
1 lb raw shrimp
2 large fresh tomatoes chopped fine
1 tbsp. of lemongrass or the rind of a whole lemon
2 cloves garlic finely chopped
¼ cup chopped parsley
¼ cup chopped basil
Salt & pepper to taste

Preparation
  • Sauté onions in olive oil until translucent.
  • Add the rice and stir for about 2 or 3 minutes.
  • Add ½ cup white wine and allow to evaporate.
  • Start with one ladle at a time and add the chicken stock and stir until liquid is absorbed.
  • In a large sauté pan put your shallots and garlic with olive oil cook until shallots are translucent.
  • Add chopped tomatoes, lemongrass and fresh herbs.
  • Add salt & pepper to taste.
  • Cook for about 10 minutes the add 1/2 cup of white wine. Allow to evaporate.
  • Make a well in the center of the pan and add the shrimp. Cook until they turn pink (6 minutes)
  • Add the asparagus.
  • When the risotto is al dente, then add the shrimp mixture to the risotto pan and stir. Add ¼ cup parmesan cheese and serve.