Gardening is something you learn by doing---and by making mistakes....
Like Cooking, Gardening is a constant process of experimentation, repeating the successes and throwing out the failures.
Carol Stocker

Saturday, October 29, 2011

Pine Nut and Roasted Tomato Relish

I'm not really fond of fish, but this relish makes it worth eating!  I saw a recipe using walnuts in a relish for fish and that inspired me to make up one of my own using Pine Nuts!  This is a nutty, savory-sweet relish.  It goes great with Salmon.  You can add it to your Salmon before cooking or use it as a relish on your cooked fish.....I do both!!
I was a little nervous serving this to my husband, he is afraid of the 'unknown' and leery of my 'concoctions'.  I made only enough for half of the fish (my half).  After being bribed with custard, he reluctantly sampled it.  His response was, "Damn! Do you have anymore of that!" Needless to say, I had to share.....and make custard as well!!

Pine Nut & Roasted Tomato  Relish

1 Cup Pine Nuts, raw
1/4 Cup Roasted Tomatoes, seasoned with Thyme & Garlic(you can use sun-dried tomatoes)
1 Tsp Olive Oil, plus 1 Tbs
1 Tbs Honey
1/4 Cup Fresh Parsley, chopped
1 Tsp Onion Flakes
Salt & Freshly Ground Pepper

In a small skillet add 1 Tsp Olive Oil and the Pine Nuts. Over medium heat toast Pine Nuts until golden brown, about 2-3 minutes, stirring constantly.  Take off heat and coarsely chop the nuts, return to pan.  Add chopped Roasted Tomatoes to chopped nuts and cook until Tomatoes are heated through and softened, remove from heat and place in a small bowl.
To the Nuts and Tomatoes add 1 Tbs Olive Oil, Honey, Parsley, Onion Flakes and Salt & Pepper.  Mix well.  If you have use Sun-dried Tomatoes you may want to add a pinch of Thyme and Garlic Powder for more flavor
Put this relish to the top of your fish prior to cooking or use as a relish to top cooked fish....or both!

Toast Pine Nuts

Coarsely Chop Nuts

Chop Roasted Tomatoes

Add caption

Add Parsley & Spices

Add to fish and bake

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