PISTACHIO-CRUSTED SALMON

Pistachio-crusted salmon image

Number Of Ingredients 10

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1/4 cup olive oil (or lemon olive oil)
2 tablespoon honey
2 large salmon filets - Alaskan salmon is best.
1 lemon
1 tablespoon Dijon mustard
3/4 teaspoon pepper
1/2 teaspoon salt
1/4 cup Panko breadcrumbs
1/2 cup pistachios, shelled and coarsely ground
1/4 cup Lemon balsamic vinegar (or equal parts balsamic vinegar + lemon juice)

Steps:

Preheat the oven to 375F.
Mix vinegar, honey, salt & pepper together in a small bowl. Slowly add the olive oil and whisk quickly to incorporate the oil.
Place the salmon, skin-side down on a parchment-paper covered baking sheet.
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. Spread the mustard mixture over the salmon.
Topping: 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. Vinaigrette: ¼ cup Lemon balsamic vinegar (can substitute equal parts regular balsamic & lemon juice). 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. ENJOY!