“Tiger-Striped” Salmon with Pistachio Pesto

By David Nina, CEC, CCE, AAC | Celebration Health | Orlando, FL

This recipe will surely impress your guests with its unique appearance. White fish such as grouper and sea bass will also work extremely well with this preparation.

Servings: 4 | Prep Time: 20 | Cook Time: 30

Calories: 199 | Total Fat: 9g | Total Carbs: 3g | Protein: 27g

Ingredients:

16 oz. salmon fillet, boneless, skinless, raw, cut into four 4 oz. portions

¼ c. fresh basil leaves, chopped fine

¼ c. pistachios, chopped fine

2 tbsp. parmesan cheese, grated

1 tbsp. olive oil

1 oz. water

1 tsp. fresh garlic, minced or grated fine

¼ tsp. ground black pepper

4 lime twists (for garnish)

1 oz. red pepper, cut into thin strips (for garnish)

Instructions:

1. Cut the salmon fillets in the direction of the “flakes” where it will naturally slide apart when cooked. This is indicated by white lines of collagen tissue, which will soften and turn to gelatin when cooked. These cuts should only go about half way through the fillet to create 4-5 “flaps” into which the pesto will be spread.

2. Using a very sharp knife, chop the basil and then add the pistachios and chop both together until fine. Add the remaining ingredients and chop/mix all together to form a paste. (This step may also be done in a small food processor). Note the water is included in this recipe to allow the mixture to adhere into a “paste” but olive oil could be used in place of the water. However, using water will save plenty of calories create the “tiger stripe” effect. Try not to drip or smear pesto outside of these cuts.

5. Bake at 300°F until 145°F internal temperature. (The fillets may also be gently steamed in a very, very small amount of water on a stove top in a covered pan).

6. Garnish and serve with desired accompaniments.