Thursdays, with Kyla


Apricot-Pistachio Salmon with Roasted Cauliflower - Recipe from Chatelaine Magazine

I highly recommend this dish.  I was searching for salmon recipes on the Chatelaine website and came across this one.  It was super easy to make and delicious.  I have honestly never tried pistachios before, and they are great!  Low and behold when I got my Chatelaine magazine in the mail last week, this recipe was in it.  It was a sign.

Step 1:  Preheat oven to 400F.  Line 2 baking sheets with foil.  Toss 1 medium cauliflower, cut into bite-sized pieces, with 2 tbsp olive oil, 1 tsp coriander, 1/2 tsp cumin and 1/4 tsp each cardamon and salt on 1 prepared sheet.  Spread in a single layer (it's ok if they touch).  Bake in bottom third of oven until edges are golden, stirring halfway through, about 30 min.

Step 2: Arrange 4 salmon fillets, about 180g each, skin-side down, on second prepared sheet.  Sprinkle with 1/2 tsp salt. Season with fresh pepper. Brush 4 tsp apricot jam over tops of salmon.  Sprinkle 1/3 cup coarsely chopped pistachios over salmon, pressing gently so they stick.  Bake in top third of oven until a knife tip inserted into thickest part of fish comes out warm, 14 to 16 min.

- Kyla

1 comment

  1. I am totally trying this one. I have so much salmon and always cook it the same way. Not to mention although my whole family loves salmon, I can't say I am a big fan. This one appeals to me though. I'll let you know how it goes!


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