PISTACHIO-CRUSTED SALMON WITH RAINBOW VEGETABLE CREAM

Pistachio-Crusted Salmon with Rainbow Vegetable Cream image

I make salmon often, so I experiment with it. I use pistachios in this version for crunch and a sauce inspired by the cream cheese on my bagels. -Devon Delaney, Westport, Connecticut

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1/2 cup onion and garlic salad croutons
1/2 cup pistachios
1 large egg white, beaten
2 tablespoons water
4 salmon fillets (6 ounces each), about 1 inch thick
4 ounces reduced-fat cream cheese
2 tablespoons lemon juice
2 tablespoons snipped fresh dill
1 tablespoon capers, drained
2 tablespoons olive oil, divided
1-1/2 cups julienned fresh carrots
1-1/2 cups julienned yellow summer squash
1-1/2 cups julienned sweet red pepper
1/2 teaspoon salt
1/4 cup radishes, halved and finely sliced
Lemon wedges, optional

Steps:

Pulse croutons and pistachios in a food processor until finely chopped. Whisk egg white with water. Pat salmon fillets dry; dip in egg white, then roll in crouton-pistachio mixture. Refrigerate 30 minutes. Meanwhile, combine cream cheese, lemon juice, dill and capers until well blended. , Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add carrots, squash, pepper and salt; cook and stir until tender and lightly caramelized, 6-8 minutes. Remove., In same skillet, heat remaining oil over medium heat. Add salmon; cook 1 minute on each side until golden brown. Place skillet in oven; bake until fish just begins to flake easily with a fork, 8-10 minutes. Serve vegetables with salmon; top with sauce. Sprinkle with radishes. If desired, serve with lemon wedges.

Nutrition Facts : Calories 550 calories, Fat 37g fat (9g saturated fat), Cholesterol 106mg cholesterol, Sodium 722mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 38g protein.