Monday, September 21, 2015

Pistachio Crusted Salmon

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Pistachio Crusted Salmon
Serves: 4-6
Difficulty: Easy
Pistachio Crusted Salmon
How often can you make a gourmet meal in less than 30 minutes that is both healthy and over-the-top great tasting? Fresh buttery, rich tasting salmon is topped with mustard sauce and finished off with a crunchy topping of panko and chopped pistachios. With only a few ingredients and so easy to make, this just may become your new “go-to” favorite salmon recipe.

Star of the show....delicious salmon

The health benefits of eating fish are widely appreciated. In addition to the omega-3 beneficial fatty acids, salmon is also high in protein. A 4 oz portion provides a full day’s supply of Vitamin D, as well as B12, niacin and selenium. Omega-3s are found in every kind of fish but are especially high in fish such as salmon that store a lot of the oils in their muscles. These fatty acids in fish are derived from plants (algae, leaves, grass). In wild salmon, the amount and type of omega-3s are based on the algae and plankton found in their diet. In farmed salmon, the omega-3 levels are dependent on what type of feed is provided. Our bodies can’t make Omega 3’s so we have to get them from food or supplements. Here’s a great way to add some Omega 3’s into your diet with this easy, tasty recipe for Pistachio Crusted Salmon.
  • 1 (2-3-pound) salmon, skin on
  • Salt and pepper
  • 2 lemons, juiced
  • 4 Tb stone-ground mustard
  • 1 C shelled pistachio nuts
  • ½ C panko breadcrumbs
  • 4 Tb canola oil
  • Salt and freshly ground black pepper 
Preheat your oven to 375 degree F. Place salmon on an ovenproof baking sheet, skin side down. Season salmon lightly with salt and pepper. Mix lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon.
Ingredients for the recipe
Coarsely grind the pistachios in a food processor. Add the panko breadcrumbs, the oil and salt and pepper, to taste. The breadcrumbs should be slightly wet, as it helps to stick to the salmon.
Preparing the panko and pistachio mixture
Sprinkle the pistachio mixture over the mustard to cover the salmon evenly.

Put into a preheated oven and bake until the salmon reaches the correct doneness, just opaque in center, and pistachios are golden, about 15-20 minutes.  The fish needs to rest outside the oven for 5 minutes before serving. (Salmon will continue to cook during this time, so keep this in mind when removing salmon from the oven).
After baking
You can put this together earlier in the day – and cook that night if needed. It’s also great the next day for lunch. Enjoy!

There are numerous salmon recipes on my blog… be sure to look for them. Here are a few:

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