Sometime last Summer (which seems much longer ago than a mere 9 months!) Eric started eating pistachios as a healthy snack during his work day. Then I got hooked on them. They are a late afternoon, post workout snack for me. These edible seeds of a small tree in the cashew family native to Central Asia contain healthy fats and are a good source of protein, fiber, antioxidants, and several essential nutrients. And while we love them, it never would have occurred to me to pair them with salmon for dinner! That was mainly Eric’s doing.
Typically, I sort through many recipes a day, searching for new things to make, and ultimately to post here. I usually give Eric half a dozen main dish options to choose from for dinners in the upcoming week. Occasionally, I am just not up to searching for or sorting through recipes, and I pick a protein and let Eric decide on the preparation. This recipe was one of his picks. I was absolutely willing to try it, but I was hesitant enough about pairing pistachios with salmon, that I did not take pictures when we put it together, as I usually do when we are making anything for the first time. My doubts were unfounded and Eric nailed it with this one! It is incredible and has become our current go-to salmon preparation.
Pistachio-Crusted Salmon
Pistachio-Crusted Salmon (adapted from allrecipes.com) Total Time Required: 25 minutes, Prep Time: 10 minutes, Cook Time: 15 minutes, Servings: 4
Ingredients:
- 1/4 cup chopped pistachios
- 2 tablespoons bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon butter, melted
- 4 (6 ounce) fillets salmon with skin, center cut
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 4 lemon wedges
Directions:
Preheat the oven to 375º F. Combine the pistachios, bread crumbs, Parmesan cheese, and butter in a small bowl, stirring with a fork until they are evenly combined. Set the mixture aside.
Combine the pistachio topping ingredients.
Lightly season the salmon fillets with salt and pepper on both sides.
Season the fish.
Heat the olive oil in a large oven-safe skillet over medium heat. Sear the salmon fillets, flesh-side down, for 2 to 3 minutes.
Pan sear the salmon pieces.
(These beautiful, wild Alaskan King salmon fillets are from Sitka Salmon, the Community Supported Fishery we have been members of for 3 years.)
Remove the pan from the heat and flip the salmon pieces over in the pan, so the skin side is down. Brush the tops of the salmon pieces evenly with the Dijon mustard.
Top the salmon fillets with Dijon mustard.
Top the Dijon-covered salmon pieces with the pistachio mixture, pressing the mixture down onto the salmon.
Top each piece with the pistachio mixture.
Bake the fish in the preheated oven until the salmon flakes easily with a fork, about 10 to 12 minutes. Serve with lemon wedges.
Simply delicious!
Pistachios are so much more than just a snack! ~Linda
Pistachio-Crusted Salmon (adapted from allrecipes.com) Total Time Required: 25 minutes, Prep Time: 10 minutes, Cook Time: 15 minutes, Servings: 4
Ingredients:
- 1/4 cup chopped pistachios
- 2 tablespoons bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon butter, melted
- 4 (6 ounce) fillets salmon with skin, center cut
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 4 lemon wedges
Directions:
Preheat the oven to 375º F. Combine the pistachios, bread crumbs, Parmesan cheese, and butter in a small bowl, stirring with a fork until they are evenly combined. Set the mixture aside.
Lightly season the salmon fillets with salt and pepper on both sides.
Heat the olive oil in a large oven-safe skillet over medium heat. Sear the salmon fillets, flesh-side down, for 2 to 3 minutes. Remove the pan from the heat and flip the salmon pieces over in the pan, so the skin side is down. Brush the tops of the salmon pieces evenly with the Dijon mustard. Top the Dijon-covered salmon pieces with the pistachio mixture, pressing the mixture down onto the salmon.
Bake the fish in the preheated oven until the salmon flakes easily with a fork, about 10 to 12 minutes. Serve with lemon wedges.