And so, you arrived arms full of promise and a spirit as capricious as ever. Seeing you out my window you put on an aerial display more reminiscent of a wintry scene but I know you are not the most stable, and clearly are uncomfortable with change. Yet, that is who you are – the natural New Year -- the season of renewal and rebirth. Your first edible bud only eclipses my love of your emergence. I know to wait, and as I do the layers will be shed allowing tomorrow’s future to begin to take form and be the harbinger of things still to come.
Now, begins the struggle with culinary despair as nothing offers any luster to the eye. The weeks it will take for you to spring forth are for me the darkest of the year. I will not succumb and become too maudlin. I know this food depression will not prevail, and need to keep my strength in order to be ready to dig up what is going to pop up.
Salmon Fillet encrusted with Pistachio – yields 6 servings
1 cup ground pistachio nuts
2 tablespoons chopped mint leaves
2 tablespoons chopped Italian parsley leaves
1 teaspoon ground cumin seed
1/8 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
6-4oz salmon fillets
Pre heat the oven to 400 degrees.
Mix together all the dry ingredients.
In a bowl lightly beat the egg white to just frothy.
Dip the salmon fillets into the egg whites to completely wet the fillets. Then remove the fillets to the spiced pistachio mix, and roll the salmon in it.
Place the salmon a parchment lined baking tray that has been lightly greased with olive oil. Bake the salmon for 12 to15 min. Serve immediately.
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