Roasted Pistachio-Crusted Salmon

Name: Roasted Pistachio-Crusted Salmon
Yield: 4 servings
Ingredients: 4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick; 1 tablespoon extra virgin olive oil; 2 tablespoons Dijon mustard; 2 teaspoons finely grated fresh lemon peel; Freshly ground black pepper, to taste; 2 tablespoons crushed pistachios

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

Mustard and pistachios bring out the best in salmon. This recipe is so easy and the fish so flavorful that it’s probably the one I make most often. I usually serve this dish with Stir-Fried Fennel (page xx), which adds a little style and flavor contrast, but it is also wonderful with Roasted Plum Tomatoes (page xx), Green Beans with Lime Butter (page xx), or Spinach with Garlic, Chili Pepper, and Lemon (page xx), or plain steamed brown rice and green salad.

Ingredients

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Scale Recipe

4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
1 tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons finely grated fresh lemon peel
Freshly ground black pepper, to taste
2 tablespoons crushed pistachios

Instructions

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Preheat the oven to 475°F.

Place the salmon in a baking dish.

Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the surface of the fish.

Sprinkle with pepper and scatter the nuts evenly on top.

Roast for , depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.

Makes 4 servings.

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