I have a confession to make and I’m a little embarrassed due to the fact I am sharing this Pistachio-Crusted Salmon recipe. I have never liked eating fish unless it was buried in mayo, cheese, noodles, and hopefully, topped with a mound of buttered crushed potato chips. I might have been force-fed tuna salad two or three times a year. That is until now! Now, I can honestly say I love salmon, sea bass, crab cakes, lobster and I’m hoping to expand these horizons, soon.
If you are cut from the same cloth as I was, the “I hate fish!!” cloth and are thinking, “Oh my gosh! There is no way in the sanctuary of my kitchen heaven will I ever, ever, ever in my short-legged life cook fish.” Please hear me out.
First I want to show you what has been missing in our lives.
Look how gorgeous this pink girl is showing off her brocaded, pistachio cap.Here is a portrait of her beautiful triplet sisters.You see what I mean? I had an epiphany. I have been missing out and I hate missing out. I ignored huge sections of menus for years, but no longer. In my search for extraordinary recipes to share, I have discovered delicious fish recipes and this one is at the top of my Fabulous Fish I Love To Eat list.
- 2 large salmon filets – Alaskan salmon is best.
- Mustard Glaze:
- ½ large lemon – juice & zest
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ½ teaspoon freshly ground black pepper
- ¼ t kosher salt
- *Place all ingredients in a small bowl and whisk until combined.
- ¼ cup panko-style breadcrumbs
- ½ cup pistachios – shelled & coarsely ground
- 2 tablespoons canola or olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- *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.
- ¼ cup Lemon balsamic vinegar can substitute equal parts regular balsamic & lemon juice
- 1 tablespoon honey
- salt & pepper to taste
- ¼ cup olive oil can lemon olive oil
- *Mix vinegar honey, salt & pepper together in a small bowl. Slowly add the olive oil and whisk quickly to incorporate the oil.
- Preheat the oven to 375F.
- Place the salmon, skin-side down on a parchment-paper covered baking sheet.
- Spread the mustard mixture over the salmon.
- Sprinkle then gently press the pistachio mixture on top of the mustard layer, cover the salmon evenly.
- Bake the salmon at 375F for 15-20 minutes.
- When ready to serve, place the salmon on serving plates and drizzle with vinaigrette.
- Garnish with lemon slices & zest.
- *Note: The salmon will continue cooking after removing it from the oven.
*Note: The salmon will continue cooking after removing it from the oven so be careful not to over-cook.