Ora King Salmon Recipe

Directions

1. 1

   Prepare the Pistachio Crust

   Preheat the oven to 375°F (190°C). In a food processor, combine the shelled pistachios, a pinch of salt, and black pepper. Pulse until finely chopped. Spread the mixture on a baking sheet and toast in the oven for about 5-7 minutes until fragrant and slightly golden.

2. 2

   Prepare the Chimichurri

   In a bowl, combine the chopped parsley, minced garlic, olive oil, red wine vinegar, zest and juice of clementines, salt, and black pepper. Mix well and set aside.

3. 3

   Cook the Salmon

   Season the Ora King Salmon fillets with salt and black pepper. Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the salmon fillets skin-side down and cook for about 4-5 minutes. Carefully flip the fillets, press the pistachio crust on top, and cook for an additional 4-5 minutes until the salmon is cooked through and the crust is golden.

4. 4

   Prepare the Butter Beans

   Drain and rinse the butter beans. In a small saucepan, heat a little olive oil over medium heat. Add the butter beans and sauté for about 3-4 minutes until warmed through. Season with salt and pepper to taste.

5. 5

   Serve

   Place the butter beans on a plate, top with the pistachio-crusted salmon, and drizzle with the chimichurri. Garnish with additional clementine segments and serve.