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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.
Broiled Salmon with Pine Nuts
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
- Baste each salmon steak or fillet with butter then salt and pepper them to taste.
- Preheat your broiler or barbecue and cook the salmon steaks for six to eight minutes on each side. Do not overcook. The fish will flake when it's done and should still be moist.
- Now add four tablespoons of butter to a fry pan and fry until golden brown. Next, add all the remaining ingredients, including the mushrooms and cook until all is heated thoroughly.
- Remove the salmon from the barbecue, putting each steak on individual plates. Pour equal portions of the pine nut mixture over each fillet. Serve with fresh fruit and melons.