Thank you for this delicious looking recipe and for giving me the idea of using mustard to help coat fish. I have been using mayonnaise, but actually love mustard and can’t wait to try this. My recipe folder is starting to bulge with recipes from your site!
We LOVED this! I used Dijon, but a grainy mustard would be good too.
Looks delicious and nourishing!
Awesome taste and so simple!
Thanks, Merrilyn! This has become a favourite weeknight meal for us, as just as you said, it’s so simple!
Going to try it tonight
Thanks for commenting, Debbie. Enjoy!
Great with swordfish, just do it on the grill on tin foil. 4 minutes per side.
Thanks Nancy! I’ll bet it will be great on other white fish too!
Add some crunch and color to your next salmon dinner with this recipe for Pistachio-Crusted Salmon.
This Pistachio-Crusted Salmon has a crunchy crust and pungent flavours of lemon and mustard. It’s a dish that we have frequently because it’s so quick, easy and flavourful.
I distinctly remember the first time I saw pistachio nuts. They were in a sack on the sidewalk outside a small store in the Plaka–the old town of Athens. Denis and I bought them, snacked on them as we wandered the streets, and then had to deal with our red fingers. Pistachio shells used to be dyed red, apparently to hide the marks caused by harvesting. Now, most pistachios sold in the west are grown in California and are harvested mechanically. The shells don’t become stained and so there is no need for dye. Red pistachios are now gone, along with the 8-track tape, the Telex and hopefully everywhere soon, the dial-up modem.
The inspiration for this Pistachio-Crusted Salmon came from Robert Irvine’s recipe on The Food Network site. I adapted it to make it gluten-free by omitting the panko and changing the mustard to one I happened to have on hand. After the first bite, we were both surprised and just how good it was. The lemony-mustard spread not only helped to make the chopped pistachios stick to the salmon, but it added an amazing depth of flavour as well. The crunchy crust kept the salmon moist. We both loved this way of cooking our favourite fish and will definitely make it again. It was quick and easy to prepare. I have made it many times and served it with this simple Kale and Orange Salad tossed in a citrus vinaigrette or this Avocado Orange Salad with Parmesan Crisps.
Simply rinse and pat dry your salmon fillet, remove the pin bones if they haven’t already been removed and slice into serving-sized pieces. Season the fish, then spread the lemon-Dijon mixture evenly. Coat with the chopped pistachios, pressing them evenly into the spread. Bake until the fish flakes easily with a fork, about 15 minutes, depending on the thickness of your fillet.
Original article and pictures take http://www.flavourandsavour.com/pistachio-crusted-salmon site