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.