Ingredients

• 1 cup fresh cherries
• ¾ cup roasted, salted pistachios
• 2 tablespoons fresh mint
• 4 (6 oz) sockeye (or coho) salmon fillets, skin removed (about 1 ½ lb)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil
• ½ cup balsamic vinegar
• ¼ cup cherry preserves

Steps

1. Remove and discard cherry stems and pits. Chop pistachios finely; place in shallow dish. Chop mint leaves finely. Season salmon with salt and pepper; coat both sides with pistachios, pressing with fingertips to adhere (wash hands).
2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add salmon. Cook 1–2 minutes on each side until coating is golden, then remove from pan.
3. Reduce heat to low. Combine vinegar, preserves, and cherries; add mixture to pan. Simmer and stir 5–6 minutes until mixture has reduced by about one-half.
4. Return salmon to pan and cook 2–3 more minutes until centers of fillets flake easily and are 145°F. Sprinkle with mint and serve.

Ingredients

• 2 cloves garlic
• 1 large orange, for zest/segments
• 1 (8 oz) bag fresh microwaveable French green beans
• 2 tablespoons olive oil
• ¼ teaspoon kosher salt

Steps

1. Slice garlic thinly. Zest orange (1 teaspoon), then peel and cut into segments. Microwave green beans in package 2 minutes.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic, beans, salt, and orange zest; cook 2–3 minutes until beans are crisp-tender.
3. Remove pan from heat; stir in orange segments. Serve.