This recipe was inspired by my childhood. I used to love salmon and I also used to love pistachio nuts. My mum introduced me to pistachio nuts and, as I never used to be able to pronounce them, I used to call them “pisto” nuts! I wanted to add a crunch to perhaps a sometimes plain and dull salmon fillet to jazz it up a bit. I think that pistachio nuts have been the perfect addition!
This recipe is super easy, quick and very nutritious. I hope you enjoy it as much as I do and I cannot wait to see your re-creations.
Pistachio Crusted Salmon
A delicious, healthy and quick salmon recipe that is perfect for a weekday dinner!
- 1 salmon fillet
- 150 g new potatoes
- 20 g pistachio nuts
- 1 tbsp honey
- 10 g panko breadcrumbs
- 1 tsp wholegrain mustard
- 1 tsp rice bran oil
- 1 tsp lemon juice
- salt and pepper to season
- Drizzle olive oil extra virgin
- Pinch coriander
- spring greens to serve
Pre-heat oven to 180'c (fan)
Chop the new potatoes in half and put into a saucepan to boil for 12 - 15 minutes (or until soft)
Put the salmon fillet onto a greased/lined baking tin and season with salt and pepper and set aside
Finely chop the pistachio nuts and add them to a clean bowl
Add the mustard, breadcrumbs, honey and rice bran oil to the bowl and mix together until combined
Press the mixture on to the top of the salmon fillet and bake in the oven for 15 - 18 minutes
Drain the cooked new potatoes and put them into a mixing bowl (you can use the same bowl that you used for the pistachio crust) and add the olive oil
Roughly crush the potatoes using a potato masher and stir in the fresh coriander
Plate up the salmon on top of the crusted potatoes and serve with spring greens and a wedge of lemon
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