Skinny Salmon

Enjoy something distinctly summery for dinner with help from Abby Park’s Tony DeRienzo. The chef/mixed martial arts fighter, who’s always in tip top shape, offers up a flavorful and seasonal dish that’s perfect for a light meal come warm weather.


Servings: 2


For the salmon
  • 2 8 ounce fresh salmon fillet
  • 1/2 cup pistachios, finely chopped
  • 3 cups cooked organic brown rice, warmed
  • 6 ounces asparagus, blanched and kept warm
  • salt and pepper
  • 1/4 cup olive oil
  • mache for garnish
  • 6 raspberries for garnish
For the goji berry vinaigrette
  • 4 tablespoons goji berry juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon honey


For the salmon
  1. Heat the oil in a sauté pan over medium heat and preheat the oven to 350 degrees.
  2. Season the salmon with salt and pepper and place the top side of each filet in the pistachios (press down slightly to crust teh fish).
  3. Place the salmon in the hot pan pistachio side down first and cook till golden brown.
  4. Place the salmon in the oven for 12-14 minutes.
For the goji berry vinaigrette
  1. To make the vinaigrette, place the goji juice, vinegars, orange juice and honey in a food processor
  2. With the food processor running, slowly add the oil and season with salt and pepper to taste.
To serve
  1. To plate, place the warm brown rice in the center of a plate, place the warm asparagus in the center of rice, place the salmon over rice and asparagus and drizzle with goji vinaigrette.
  2. Garnish with the mache and raspberries.

You may also be interested in