Pistachio crusted salmon

pistachio crusted salmon with red quinoa and haricot verts

 

This was a surprisingly, nice healthy meal that has a lot of potential to be even better. Next time, I’d use more salt, lemon zest, and dill to create more depth of flavor. I would also add something else to the quinoa for color — not sure what that is yet though! Otherwise, this recipe is a good base to turn into something even greater.

Pistachio crusted salmon

Yields 2 portions.

1# salmon

Kosher salt, to taste

1 T dijon mustard

1/2 T lemon zest

1 tsp lemon juice

1 tsp dill

1 T olive oil

2 oz pistachios, ground

1-2 oz bread crumbs

1/4 C vegetable stock

1/4 C red quinoa, rinsed

 

  1. Portion 8 oz salmon.
  2. Salt fish with kosher salt.
  3. Mix dijon mustard, lemon zest, lemon juice, olive oil, dill together to create a spread.
  4. Spread on all sides of meat.
  5. Mix ground pistachio + bread crumbs + salt and coat fish with crumb mixture
  6. Bake in oven at 350 for 15-20 min (until internal temp is 135). broil on high when the internal temp hits 130 for about 2 min.
  7. While salmon is cooking in the oven, simmer quinoa in vegetable stock with salt for about 15 min. Drizzle with lemon juice.
  8. Enjoy!