This week, Chef Matt Storch of Match and Match Burger Lobster shows Tina Redwine how to make savory seafood dishes. 

Sweet Salmon

Wild salmon
Olive oil
Pistachios 
Salt
Ground black pepper
Basil
Nectarines
Lemon

- Wild salmon is best for this recipe, use it with skin on
- Coat pan with oil
- Put salmon skin side down in smoking hot pan, making sure there is oil under the fish
- Crisp the skin cooking for about two and a half minutes
- Turn it over for another two and a half minutes
- For the sauce, mix olive oil with pistachios to get them toasty
- Add salt, pepper, basil, nectarines and a bit of lemon

Chef Matt Storch, Owner

Match and Match Burger Lobster