Pistachio Crusted Salmon
We prepared a nice recipe out of Colorado Classique (Junior League Cookbook) – Pistachio Crusted Salmon. Made a few minor tweaks to make it gluten-free and adjusted amounts since we were just cooking for two of us.
2 wild salmon fillets (we used sockeye salmon, about 4 ounces each)
sea salt and pepper
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon melted butter
1/4 cup shelled pistachio nuts
1 slice gluten free bread (we used Udi’s whole grain gluten free)
2 tablespoons fresh cilantro
Preheat oven to 450. Remove pin bones from salmon with tweezers. Rinse and pat dry. Sprinkle lightly with salt and pepper and place on a baking tray lined with parchment or aluminum foil, skin side down.
In a small bowl, mix together the mustard, honey and butter. Brush a thin layer on to each salmon filet.
In a food processor fitted with an S blade, blend together the pistachios, bread slice, and cilantro. Pulse until mixture resembles fine crumbs. Press about 1 1/2 tablespoons on top of each salmon filet.
Place prepared salmon in oven and bake for about 12 to 14 minutes (depending on thickness of filets). Serve with a side salad, vegetables or whole grain.
Notes: We have made other versions of this type of dish before and it is wonderfully flexible. You can substitute the type of fish you use – we often will use wild halibut. You can also substitute walnuts for the pistachios, parsley or basil for the cilantro and add a little lemon zest. All delicious, quick and easy! You will have leftover crust. We suggest freezing it for future use!
August 4, 2010
by Optimum WellnessComments
One Response to “ Pistachio Crusted Salmon ”
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Hi there!
Udi’s Gluten Free Foods is adding a recipe tab to their website, and I am wondering if you would be willing to give your recipe to use to be used on the site? We can put a link back to this blog. If you are willing to do this could you please e-mail me this recipe and photo?
Thank you,
Jillian Massa w/ Udi’s Gluten Free Foods