Let's Learn How to Make Rosemary & Thyme's Pistachio-Crusted Salmon

Via Skype, Rosemary & Thyme owner George Armstrong discusses how the restaurant is managing during the pandemic and shares a mouth-watering recipe with us.

By Cooper Levey-Baker July 14, 2020

Owner George Armstrong opened The Rosemary, a popular casual breakfast and lunch restaurant, in the Rosemary District in 2015, then followed that up in 2019 with a nearby dinner destination named Rosemary & Thyme. We recently hailed it as one of the area's best new restaurants, praising it for its "intimate," "dreamy" vibe.

We recently caught up via Skype with Armstrong and chef Sebastian Salazar to talk about how the restaurant has managed during the COVID-19 pandemic, and they also showed us how to make the restaurant's exquisite pistachio-crusted salmon, which has become a staple of the Rosemary & Thyme menu. You can find the full recipe for the dish below the video.

Pistachio-Crusted Salmon



4 serving-size pieces of salmon
1/2 cup pistachios

Summer Salsa

1/2 tsp. sugar
1/2 tsp. honey
Pinch salt and pepper
2 Tbsp. roasted peppers
2 Tbsp. diced pears
2 Tbsp. diced peaches
2 Tbsp. apple cider vinegar
1 Tbsp. chopped cilantro


1. Roast pistachios in oven with a pinch of salt and pepper. Chop and set aside.

2. To make summer salsa, combine all ingredients.

2. Grill salmon to preferred temperature. Spoon pistachios on top of salmon and top with summer salsa.

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