Pistachio Encrusted Salmon Recipe
Although, I did have the Van Kemps fish sticks I had down pat! So my first few attempts I tried tilapia and cod on the George Foreman. Disaster. Then I tried ‘broiling’ which I put in quotations because I had no clue what the fuck a broiler was. I thought my oven was broken because only the top burner was on, and I had the fish as far away from it as possible! I later discovered to put the rack close to the top burner to broil. (In case anyone reading this is in the same boat I was) This recipe is what I call stupid-simple, you don’t need to be a rocket surgeon to make it. 😉
For Strawberry Balsamic reduction mash 1/2 cup strawberries, cook on low, and combine with 1TBSP of Balsamic vinegar, adjust to your taste preference.
| Prep Time | 10 mins |
| Cook Time | 15 min |
| Servings |
Fillets
|
- 2 Salmon Fillets
- 1 cup Pistachios shelled
- 1 cup Breadcrumbs
- 1 Lemon
Ingredients
|
|
- Preheat oven to 375.*
- Chop pistachios fine, or put in food processor until coarse. You don't want it to get too small or crumby like powder because then the salmon will get pasty.
- Mix with breadcrumbs.
- Cut lemon in half and squeeze lemon on each fillet.
- Coat salmon in nut/bread mixture. Bake for 15-20 minutes.
- Very good with a balsamic strawberry reduction.
*Can also set broiler to low and broil for 7-11 minutes.
ITEMS WE USED TO MAKE THIS RECIPE
