Broiled Salmon with Pine Nuts
Two recipes that are equally easy to prepare and decidedly delightful to devour!
Remember, our minimal-mercury albacore tuna is certified sushi-grade, so this month's seared experience with lime and pepper is perfectly safe and delicious.
This recipe comes from “Chef Vince" Pernicano, of Lolo, Montana, author of the wild game and fish cookbook Cooking With Vince
The delicious flavor and crisp, chewy texture of pine nuts (pignoli) goes well with seafood and salads.
4 (6 oz each) Vital Choice King salmon fillets
Butter or margarine
Salt and pepper to taste
4 green onions with tops, sliced thin diagonally
3 tablespoons lemon juice
2 ounces of pine nuts (more if you like)
2 tablespoons fresh green parsley, chopped
4 ounces fresh button mushrooms, sliced thin