The salmon run this year is incredible-as in more salmon than they've seen in the river since the 1913 and this after 4 years of no commercial fishing because there just weren't any sockeye running. Fortunately for us, our very nice upstairs neighbor loves to fish and even better share fish. So we have a quarter sockeye to grill. With it we're doing veggie kebabs, wild and brown rice, and a pistachio vinaigrette that we adapted from American's test kitchen.
Pistachio vinaigrette (so I don't forget how to make it cause it's pretty much the best sauce we've every had with salmon)
1/3ish c crushed pistachios
2 tsp very finely chopped onion or shallot
4 tsp cider vinegar
1 tsp dijon mustard
2 tsp honey
2 tsp water
1 tsp tarragon
zest and juice from half a lemon
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