By 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.
