Seared salmon with a Delicious Pistachio Crust
Dear Customers and Readers,
Now that Thanksgiving is over, my thoughts return to salmon, one of my favorite go-to dinners. Topping salmon with a pistachio crust is a delicious variation that is sure to become a family favorite. I don't usually use pistachios since they are high in Omega-6s, but these are balanced out in this recipe by the Omega-3s in the canola oil; flaxseed -- and, of course, the salmon. Hope you have a chance to give it a try.
Happy Post Thanksgiving,
I am so thankful for customers like you.
Susie
Ingredients:
- 2 tablespoons (minus 1 teaspoon) panko bread crumbs
- 1 teaspoon ground flaxmeal
- 1 tablespoon butter, melted Grass-fed butter, of course
- salt and ground black pepper to taste
- 1 tablespoon Dijon mustard
- 4 lemon wedges
Heat the oven to 375 degrees.
Mix together well the crushed pistachios; bread crumbs; flaxmeal; butter; and parmesan.
Lightly season the salmon filets with salt and pepper.
Heat the canola oil in a large skillet over moderate heat.
Sear the fillets, flesh side down for 2-3 minutes.
Turn the heat off and flip the salmon pieces so the skin side is down.
Brush the tops with the mustard and top with the pistachio mixture, pressing it down onto the fish.
Bake for 10-12 minutes until flaky and just done. Serve with the lemon wedges -- and enjoy.
Leave a comment
Comments will be approved before showing up.
