Main dishes

Pistachio-Crusted Salmon

Perex text. Easy to prepare, around 500 Kcal of energy. There should be something because of index page…

Pistachio-Crusted Salmon

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Serves: 4 Cooking Time: 1 hour

Ingredients

  • 1 (1-pound) wild king salmon fillet, skin on and pin bones removed
  • ½ cup shelled salted and dry roasted pistachios, crushed
  • 3 tablespoons Dijon-style mustard (I actually used the whole grain variety)
  • 1 tablespoon chopped chives or scallions
  • Kosher salt
  • Freshly-ground black pepper

Instructions

1

Preheat the oven to 400°F and line a baking tray with parchment paper. (I normally use my super-awesome counter-top toaster oven instead ’cause it doesn’t raise the temperature of the whole house.)

2

Pat the fish dry with a paper towel and divide the fillet into three uniform portions. Sprinkle salt and pepper on the skin, and lay it skin-side down on the parchment-lined baking tray.

3

Combine the mustard and chives in a small bowl…

4

…and spread one-third of the mixture evenly on each piece of fish.

5

Next, sprinkle the crushed nuts on top of the mustardy salmon and pat ’em down gently to make sure they stick.

6

Place the tray in the oven for about 10 minutes or until the salmon is cooked through to your desired doneness. If you’re cooking a whole 1-pound filet, you may need to increase the baking time to 15 minutes.

7

Take the salmon out of the oven and let the fillets rest for a few minutes. In the meantime, reheat some leftover roasted vegetables and dice up a basket of cherry tomatoes.

8

That’s it!

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