Time: 1 ora più riposo
Difficulty: Facile

Salmon is a fish with caloric meats, its taste is delicate but well recognizable, it lends itself to many preparations and we find it on the market fresh or smoked.
In this recipe I will use it fresh in fillets.
Features:
From the nutritional point of view it has a high calorie intake, rich in proteins and unsaturated fats, an important intake of omega-3, docosahexaenoic acid and eicosapentaenoic acid.
It has a fair concentration of cholesterol, but is free of fiber. Good concentrations of phosphorus and selenium.
Historical background:
Salmon is the common name used to indicate various genera and species belonging to the Salmonidae family - the same as trout, char, grayling, whitefish etc.
All descendants of a single species that 40 million years ago colonized a vast area of the northern hemisphere, these fishes have differentiated into Genera and Species "only" 10-20 million years ago
Notes:
An adult salmon lives about ten years, during which it reaches the maximum length of one and a half metres and can weigh even 20 kg.

Ingredients for 4 people
4 already cleaned solomon fillets
200 g grains of pistachios
300 g potatoes with white paste
100 g milk
40 g butter
30 g grated parmesan cheese 
1 red radicchio
8 tufts of peppermint
Extra virgin olive oil
Balsamic vinegar of Modena IGP
Salt up
Ground black pepper

Proceeding
Put a pot of water on the fire and bring to a boil. Cook previously cleaned potatoes for about 30 minutes.
At the end of cooking, drain the potatoes from the water and with the help of a fork and a knife remove the skin. Take a masher potatoes and puree them, immediately pour the butter and mix, add the milk, parmesan, salt and a pinch of pepper, mix all the ingredients and set aside.
Take the salmon fillets wet with a little oil, sprinkle the surface of the fish with the pistachio grains, put the salmon in a baking sheet lined with parchment paper, heat the oven well to 220 unsalted.
Put the pan in the oven to bake for about 15 minutes, meanwhile take the radicchio and remove the first leaves, divide into 4 parts, and remove the white core that brings the bitter, with a knife cut into julienne, put the radicchio in a bowl and season with a little extra virgin olive oil, a tablespoon of balsamic vinegar and adjust with a pinch of salt.
At this point the fish is ready, take the pan out of the oven, spread the fillets in the plates and place a tuft of radicchio on the salmon, complete with some potato quenelles on the edge of the plate and two tufts of mint.