Ingredients
- 1 (2 to 3-pound) side salmon, skin on
- 2 lemons, juiced
- 4 tablespoons stone-ground mustard
- 1 cup shelled pistachio nuts
- 1/2 cup panko bread crumbs
- 4 tablespoons canola oil
- Salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Arrange the side of salmon on an oven proof baking sheet, skin side down. Mix the lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon.
Coarsely grind the pistachios in a food processer. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps the stick to the salmon.)
Sprinkle the pistachio mixture over the mustard to cover the salmon evenly.
Put in the preheated oven and bake until the salmon reaches the correct doneness, about 15 to 20 minutes. Remove from the oven to a serving platter.
Notes
Cook's Note: Remember the fish needs to rest outside of the oven for at least 5 minutes. It will continue to cook, so remove the salmon from the oven with this in mind. Enjoy.
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By K SAX
on May 12, 2013
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Good recipe. easy. omitted the mustard bc I do not like mustard.
By CCSL
somewhere in Ne...
on April 03, 2013
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LOVED THIS DISH! My husband is a salmon lover--me, not so much--so I tried this for him. He eats out a lot at many nice/fancy restaurants for his business, and he eats salmon a lot. He said this was one of the best recipes he has ever had! I followed directions exactly except I cut the lemon juice in half--not a big fan of citrus on fish--and used fillets. I cooked two fillets and halved the recipe--which meant I quartered the lemon juice. That made more sauce than I needed, but it was perfect for the pistachio mix. The mix has a great taste and crunch to it, so don't skimp! I also served the salmon on top of some basil pesto. WOW!! That was a perfect accompaniment! This is so easy...and even I, not the salmon fan, ate most of mine. You cannot go wrong with this recipe. A+ to Robert! Will now use this for a company dish!
By md58
on February 13, 2013
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This was delicious and so easy to make! I halved the recipe, as I was making it for 2, but still had enough for leftovers the next night (I reheated the salmon in the microwave at 50% power for 2 minutes. I could've used a little less lemon juice, as the mustard-lemon juice mixture was a little runny, and I also had to bake the salmon for approximately 24 minutes. But other than that, I'd make no changes to the recipe. I will definitely make this again.
Read all 16 reviews