Friday, October 2, 2009

Pistachio Crusted Salmon

We had my grandparents and aunt over for a birthday dinner since both grandparents have birthdays in September. We just barely squeezed it in actually in their birthday month since tomorrow is October! My grandpa loves fish, but grandma's allergic, so I thought it would be fun to serve him some salmon. I just made the same recipe with chicken also and baked it a little longer. I really like the pistachios on top, and served on top of the Israeli couscous (will post recipe tomorrow), it's a great overall combo. It's also light!
I made my own "pesto" but just combined fresh basil leaves and olive oil in my food processor.
I absolutely love this stuff!!


Pistachio Crusted SalmonServes 6
6 (5 oz) boneless, skinless salmon fillets
1 lemon
Salt and pepper
½ cup basil pesto (commercially prepared or homemade)
1 cup roasted, shelled pistachios, chopped coarsely

1. Preheat oven to 375 F.
2. Line a sheet pan with parchment paper for easy cleanup. Using tweezers or your fingers, remove any bones running down filets. Place the filets on the parchment and season lightly with salt, freshly ground black pepper, and a light squeeze of lemon juice. Spread pesto sauce over the tops of the filets. Firmly press the chopped pistachios into the salmon to form a crust.
3. Bake on rack in middle of preheated oven for 10 to 12 minutes, depending on the size of the filets. The salmon should just flake a bit and no longer be transparent in the center. Let rest a minute or two before serving.