Pistachio-Crusted Salmon
Salmon with a honey glaze then topped with pistachio & panko crumbs.
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2
large salmon filets – Alaskan salmon is best.
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Mustard Glaze:
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½
large lemon – juice & zest
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1
tablespoon
honey
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1
tablespoon
Dijon mustard
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½
teaspoon
freshly ground black pepper
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¼
t
kosher salt
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*Place all ingredients in a small bowl and whisk until combined.
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Topping:
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¼
cup
panko-style breadcrumbs
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½
cup
pistachios – shelled & coarsely ground
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2
tablespoons
canola or olive oil
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¼
teaspoon
salt
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¼
teaspoon
black pepper
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*Coarsely grind pistachios in a food processor then add all other topping ingredients. Mix well. The mixture should be moist to stick easily to the salmon.
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Vinaigrette:
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¼
cup
Lemon balsamic vinegar
can substitute equal parts regular balsamic & lemon juice
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1
tablespoon
honey
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salt & pepper
to taste
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¼
cup
olive oil
can lemon olive oil
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*Mix vinegar
honey, salt & pepper together in a small bowl. Slowly add the olive oil and whisk quickly to incorporate the oil.
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Preheat the oven to 375F.
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Place the salmon, skin-side down on a parchment-paper covered baking sheet.
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Spread the mustard mixture over the salmon.
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Sprinkle then gently press the pistachio mixture on top of the mustard layer, cover the salmon evenly.
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Bake the salmon at 375F for 15-20 minutes.
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When ready to serve, place the salmon on serving plates and drizzle with vinaigrette.
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Garnish with lemon slices & zest.
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*Note: The salmon will continue cooking after removing it from the oven.
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ENJOY!
*Note: The salmon will continue cooking after removing it from the oven so be careful not to over-cook.