Pistachio Crusted Salmon

Pistachio Crusted Salmon

This Pistachio Crusted Salmon is delicious enough to wow your dinner guests, yet easy enough for busy weeknights. It’s a healthy and delicious way to do baked salmon.

 #Pistachio #Crusted #Salmon

Ingredients

• 2/3 cups roasted shelled pistachios
• 3 lbs whole salmon fillet with skin on bottom side
• 2 TB freshly squeezed lemon juice (1 medium sized lemon should yield enough)
• 2 TB pure honey
• 3 TB coarse stone ground mustard (with seeds)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 TB olive oil

Instructions

1. Do ahead: crush pistachios into a texture similar to coarse ground/finely chopped nuts. Use blender or place nuts in a large plastic baggie use meat tenderizer (flat side) to quickly pound nuts. Crushed nuts can be kept in airtight container for several days ahead of time. 
2. Arrange rack to middle position in oven. Preheat oven to 375F. Foil a rimmed baking sheet.
3. Cut salmon fillet into desired amount of even pieces (alternatively, you can leave the salmon whole if you prefer to serve it that way.) Use paper towels to soak up excess moisture off all sides of salmon. Place salmon skin side down on baking sheet. 
4. In a bowl, combine lemon juice, honey, mustard, salt, and pepper. Use hand whisk to incorporate well. Brush mixture evenly onto top of salmon fillets. 
5. Combine olive oil with crusted pistachios, mixing to coat well. Press mixture and firmly evenly on top of salmon fillets. 
6. Bake 12-15 minutes, depending on thickness of the pieces. If desired, you can remove thinner fillets earlier and keep warm while thicker pieces finish cooking. 
7. Let cooked salmon sit at room temp for 5 minutes (this helps your fish to finish cooking while it cools a bit, as well as retain moisture.) Serve and enjoy. 

Original Recipe Article from chewoutloud.com

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