Pistachio-Crusted Salmon
Introduction
Turn any night into a special occasion with this 20-minute meal inspired by a Parisian bistro.
Ingredients
4 3-ounce salmon fillets (preferably WIld Alaskan)
1 T Dijon mustard
1/4 cup breadcrumbs
1/2 oz pistachios, shelled (about 25)
1 clove garlic, minced
1 shallot, minced
nonstick cooking spray
salt and pepper to taste
1 T Dijon mustard
1/4 cup breadcrumbs
1/2 oz pistachios, shelled (about 25)
1 clove garlic, minced
1 shallot, minced
nonstick cooking spray
salt and pepper to taste
Directions
Makes 4 servings.
Preheat oven to 425 degrees. In a food processor or with a knife, chop pistachios until they are about the size of the bread crumbs. Mix with breadcrumbs, minced garlic and minced shallots and place on a deep plate.
Season fish with salt and pepper. Spread mustard evenly over one side of fillets, then press salmon into mixture on that same side.
Place on baking sheet coated with nonstick cooking spray. Bake 10 minutes, or until top is browned and fish is cooked through.
Preheat oven to 425 degrees. In a food processor or with a knife, chop pistachios until they are about the size of the bread crumbs. Mix with breadcrumbs, minced garlic and minced shallots and place on a deep plate.
Season fish with salt and pepper. Spread mustard evenly over one side of fillets, then press salmon into mixture on that same side.
Place on baking sheet coated with nonstick cooking spray. Bake 10 minutes, or until top is browned and fish is cooked through.
Number of Servings: 4
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