Pistachio Crusted Salmon

This pistachio crusted salmon might seem like a fancy salmon recipe but you will be surprised how EASY it is to make! The salmon crust is perfectly complimented by the sweet and savory maple Dijon glaze.

Course dinner

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 432kcal

Author Aubrey

Cost 20

Equipment

Food processor or meat mallot/meat tenderizer

Ingredients

16 oz Salmon Filets (Skin-On) (2 - 8 oz filets)
¼ cup Roasted/Salted
Pistachios Skinless filet add ⅛ cup extra to coat
3 teaspoon Course
Ground Dijon Mustard
2 teaspoon Maple Syrup
¼ teaspoon salt and pepper to taste

Instructions

Preheat oven to 350 degrees.
Pulse pistachios in food processor. You don’t want whole chunks but you don’t want
meal (like powder) – about in the middle. You want it to stick to the salmon
but still have good crunch.
Mix course ground Dijon and maple syrup. Add salt and pepper to taste. If you like it a
little sweeter you can add more maple syrup.
Coat the salmon top, bottom and sides with your Dijon maple mixture.
Place pistachios on plate or wide bottom bowl.
Gently place salmon on top of pistachio mixture (top down). Push gently so that the
pistachio mixture sticks to the salmon. Coat sides of salmon by hand or gently
turn to press sides down.
Place salmon in a Pyrex baking dish or on an over pan.
Pre-heat oven on 350 degrees. Bake for 20-25 minutes.
Let rest five (5) minutes.

Nutrition