Pistachio Crusted Salmon with Strawberry Balsamic Glaze over Orzo Summer Salad
This is that savory strawberry recipe that I was telling you about. I made this three times, and loved it more and more each time. This is how I love to eat on a regular basis: fresh produce, healthy fats, no dairy (I love dairy and I eat it, but I try to eat as little as I can, which is a challenge), and so much flavor that I’m proud to serve it to dinner guests, which I did.
I made it once with quinoa, and of course that’s healthier for us, but the orzo just tasted special. I love the brightness and slight sweetness that strawberries add to savory dishes, so even if hadn’t taken on a strawberry ambassadorship with California Strawberry Commission, I’d still be in love with the idea of coming up with strawberries on the savory end of the scale.
Speaking of salmon, I’ve recently started to learn about sustainable seafood and what that means. Did you know that Target is known for a commitment to sustainable seafood? I have to say that was a little surprising to me, I thought I had to shop only at high end fish markets and expensive grocers to stay commited to the cause.
We can blame irresponsible fishing all we want, but the only place we can take action is in the store. It sounds like a giant undertaking, but really, just knowing where to buy fish and what types to avoid and you can jump on board. I love fish and eat it often, and it’s not very difficult to avoid the types of fish that are in danger and buy the fish that caught responsibly, like Alaskan salmon.
Below are some great infografics to help learn what this means and how to shop for fish in a responsible way.
For more information on the Sustainable Seafood Blog Project, check out Life as A Strawberry.
Pineapple Pale Ale Cream Cheese Tart
For the Crust:
- 9 standard sized graham crackers
- 2 tbs brown sugar
- pinch salt
- 4 tbs melted butter
For the Filling:
- 1 ¾ cups pineapple chunks
- 3 tbs cornstarch
- 6 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 3 eggs
- 2/3 cup pale ale
For the Topping:
- 1 cup whipped cream
- ½ cup powdered sugar
- 2 tbs pale ale
- ¼ cup sweetened coconut flake
- ¼ cup almond slices
- Preheat oven to 350.
- In a food processor add the graham crackers, brown sugar, and salt process until only crumbs remain.
- While the food processor is still running add the melted butter, process until it resembles wet sand.
- Dump into the bottom of a 9-inch tart pan. Starting with the sides, press the crust evenly into the tart pan.
- Put the pineapple chunks in the food processor, sprinkle with cornstarch, and process until smooth.
- In the bowl of a stand mixer beat the cream cheese with the sugar until well combined. Add the eggs, one at a time, beating well between additions. Mix in the pineapple puree. Add the beer, mix until well combined. Pour into the tart shell.
- Bake at 350 for 55 to 60 minutes or until the top of the tart turns golden brown. Allow to cool at room temperature for ten minutes. Refrigerate until set and chilled, about 3 hours.
- In the bowl of a stand mixer, add the whipped cream, powdered sugar and pale ale. Beat on high until soft peaks form. Add to the top of the cooled tart. Chill tart until ready to serve.
- Add the coconut and almonds to a dry pan. Add to medium high heat, toss continually until toasted, about 5 minutes. Top the tart with toasted coconut and almonds just prior to serving (it will get soggy if it sits on the tart too long. If you want to make the tart ahead of time, store toasted topping separate, garnish just prior to serving).
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