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Buttery Pistachio Crusted Salmon

Buttery Pistachio Crusted Salmon That Will Wow Your Tastebuds

This Buttery Pistachio Crusted Salmon is a delightful blend of rich flavors and crunchy textures, perfect for impressing guests or family.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 fillets
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon Fillets Choose skin-on or skinless based on preference.
  • 1 teaspoon Kosher Salt Enhances flavor; season according to your taste.
For the Crust
  • 1 cup Pistachios Adds richness and crunch; consider substitutes.
  • 2 tablespoons Neutral Oil Options include grapeseed, avocado, or canola oil.
  • 1 medium Shallot Brings a sweet aroma; you can swap it with onion.
  • 2 cloves Garlic Chop finely to spread the flavor evenly.
  • 1 cup Panko Breadcrumbs Opt for gluten-free panko to keep it gluten-free.
  • 2 tablespoons Parsley Offers a pop of freshness; optional but recommended.
  • 1 tablespoon Lemon Zest Brightens the flavors; serve with lemon wedges.
For the Sauce
  • 1/2 cup Mayo/Sour Cream/Greek Yogurt Choose based on dietary needs for a creamy finish.
  • 1 tablespoon Honey Provides a hint of sweetness; maple syrup can be used.
  • 1 tablespoon Dijon Mustard Adds a tangy kick; can switch with whole grain mustard.
  • 1 teaspoon Flaky Sea Salt For finishing touches before serving.

Equipment

  • Oven
  • skillet
  • Mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C). Pat the salmon fillets dry and season with half of the kosher salt.
  2. In a skillet, heat the neutral oil over medium heat and sauté shallots for 2-3 minutes until soft. Add garlic and cook for another minute.
  3. Add ground pistachios and panko to the skillet, cooking for about 5 minutes until golden and crispy. Mix in parsley and lemon zest.
  4. In a mixing bowl, whisk together mayo, honey, and Dijon mustard until smooth. Brush this mixture over the salmon fillets.
  5. Coat the sauce-covered salmon with the toaster pistachio-panko mixture, pressing gently to adhere.
  6. Bake the salmon in the preheated oven for approximately 20 minutes until internal temperature reaches 120°F (49°C). Let rest for 5 minutes before serving.

Nutrition

Serving: 1filletCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 4mgCalcium: 30mgIron: 2mg

Notes

This buttery pistachio crusted salmon is excellent paired with roasted potatoes and fresh veggies for a complete meal.

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