Another great dish for a dinner party. Choose wild salmon fillets from your fishmonger. You can’t beat the taste, and they’ll be much bigger than those you’ll find in the supermarket. The pistachio crust can be prepared the night before. Just cover the dish with clingfilm and pop it in the fridge overnight.
NB. Shelled pistachios aren’t cheap, so I bought whole pistachios from Aldi which cost £1.29 for a 160g bag (or was it 180g?) Anyway, I purchased two bags and shelled them myself. I used 140g shelled pistachios in this recipe, and used the remainder in some fruit and nut balls, similar to the dried fruit and nut recipe here.
I also broke two thumb nails shelling the nuts, but in the big scheme of things, it was worth it! 🙂
Prep time: 15 minutes (plus shelling time: 15 minutes). Cooking: 15 minutes
3 wild salmon fillets; skin removed
140g raw pistachio, finely chopped
60ml fresh lemon juice (about 3 small lemons)
1 tbsp Dijon mustard (always check the label if you’re gluten intolorant)
2 tbsp raw honey
small handful fresh flat-leaf parsley, chopped
Sea or rock salt and freshly ground black pepper
Preheat oven to 190C / 375F / Gas Mark 5
1. In a bowl, combine the pistachio, lemon juice, mustard, honey, parsley, and season with salt and pepper to taste.
2. Spread the pistachio mixture on top of each salmon fillet, pressing lightly to make it stick.
3. Place the salmon in the oven and bake, uncovered, for 15 minutes.
4. Let the salmon rest for a couple of minutes before serving.
This pistachio crust looks good enough to eat right now!
Spread the pistachio mixture on top of each salmon fillet, pressing lightly to make it stick.
Good camera skills! You just know this is going to taste grub-tastic!
Serve with whatever vegetables you prefer. I served with roasted sweet potatoes.
Plate from a selection at Potty Parcels.