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Savory Salmon Recipe Makes a Perfect Quick Family Dinner

By Inside Columbia
fougere salmon

Photos by L.G. Patterson

Sometimes, dinner gets the best of me. Maybe I was super busy in my work kitchen or cleaning out a closet. Maybe I was reading. Whatever it is, I look at the clock, and realize the people in my house are going to be expecting a meal soon, and I’m kind of flat-footed. You’ve been here, right? I’ve got a list of tried-and-true meals for this type of day and this pistachio-crusted salmon is top on my list.

I know that not everyone is a fish person, but professionally, I have found that even the most non-fish eaters will say, “Oh, salmon? Sure.” Maybe because it sits nicely on the plate like beef or chicken and the texture isn’t soft or foreign. We serve a lot of it at nice lunches and posh dinners.

This salmon is savory, crunchy, just a little sweet and, best of all, it can be on the table in about 20 minutes, which is enough time to gather up a salad and maybe heat that leftover baguette. I usually have a bag of salmon portions in the freezer, but I’ve also done this on a fresh fillet I bought on the way home. Either way, it’s completely delicious and more importantly will allow me more time with my book. I mean, more time to clean that closet. Enjoy!

Looking forward to feeding you all!

Pistachio-Crusted Salmon

Ingredients
  

  • 1 side salmon (or 4 salmon fillets)
  • 1/4 tsp salt
  • 1 tsp pepper
  • 1 tbsp honey (or maple syrup)
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 2/3 cup finely chopped pistachios

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the salmon on a parchment paper-lined baking sheet and pat it dry with a paper towel. Generously season the salmon with salt and pepper.
  • In a bowl whisk together the honey, lemon juice, Dijon mustard and garlic.
  • Once well mixed together, stir in the chopped pistachios.
  • Spoon the pistachio mixture over the salmon and firmly press down on it with a fork to help ensure that it stays on the salmon.
  • Bake it in the preheated oven for 15 minutes until the salmon easily flakes with a fork.
  • I love it with couscous and a side of asparagus.

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