So last night I was on my way to Whole Foods after yoga and texted my husband for a little inspiration–in hindsight that might have been a little cruel. Kind like, “Oh, hey, I know you’re a couple states away at the moment but I need to make a delicious meal for myself and have no idea what to make! Please help!” So like a good Man, he shoots back, “Steak!” …I asked for something more creative. “Crusted fish and chutney.” I could work with that.
I’m sure he was envisioning something more like this old fave, but thinking of seafood reminded me how atrociously long it’s been since I did anything with salmon. Salmon is like the Chocolate of the Sea. If you don’t like it you must be unstable or something. Know what else is unstable? The Weekend Time Continuum…I swear it was Friday afternoon about five seconds ago. That’s just messed up.
1 c Pine Nuts
1 lb Salmon
1/2 Small Onion, chopped
1/2 Bell Pepper, chopped
1/2 t Paprika
1/2 t Dried Parsley
Salt and Pepper to taste
Heat a dry skillet over high heat and toast the pine nuts, tossing occasionally until they are light brown all over. Let cool, then toss into a food processor and pulse into a coarse meal. Set aside.
Cut the salmon into chunks, then place in the food processor. Pulse until finely ground, then transfer to a bowl with 1/3 c of the ground pine nuts, egg, onion, pepper, and seasoning. Mix well.
Form the mixture into 4 balls, then flatten into patties. Coat each side with the remaining ground pine nuts. Arrange on a baking sheet. Bake at 350 degrees for 25-30 minutes, or until lightly browned.by