Pistachio Crusted Salmon Filets – 20 Minutes – 3 Ingredients

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Pistachio Crusted Salmon Filets……

…..isn’t as crazy as it sounds. It’s quick and easy and real good.

About fifteen years ago I first ran into it in a restaurant in Manasquan on the Jersey Shore as “Pistachio Crusted Filet of Flounder”.

I saw it on the menu and said “What!”

Our friends, Susan and David, told me that it was great and that I should try it.

So I did and it WAS great!

Here it is done with Salmon.

It’s simple to make and you will enjoy it. It’s definitely easy enough for a busy weeknight.

It also works real good with Tuna steaks, Cod filets or Tilapia,

Get the oven going sat 450°F/232°C.

Now, you could put the pistachios in the food processor or spare yourself the cleanup and just pound them a little bit in a zip loc bag. Use the flat side of a meat mallet or the bottom of a sauce pan.

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Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick baking sheet like you see here.

Pat the salmon filets dry and lay them skin side down in the pan. If your filets have been skinned just look for the flatter side that has a gray stripe running across it and lay out the filets with that side down.

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Spread the mayonnaise only on the top side.

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Generously sprinkle the crushed pistachios all over the mayonnaise and gently pat them down with a spatula or the flat side of a knife. 

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Bake for 8-10 minutes or until the salmon will easily flake when tested with a table fork. Then serve up your Pistachio Crusted Salmon Filets.

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I multi-tasked while the salmon was in the oven and did some “baked” potatoes in the microwave and topped them with a pat of butter and a pinch of dried parsley flakes. And, threw together a salad. 

The whole meal took twenty minutes. Chardonnay goes great with salmon and that’s what we scarfed down, er,,sipped, with our Pistachio Crusted Salmon Filets.

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Oven Baked Salmon filets topped with mayo then crushed pistachios.
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Prep Time 10 minutes
Cook Time 10 Minutes
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Prep Time 10 minutes
Cook Time 10 Minutes
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Instructions
  1. Get the oven going sat 450°F/232°C. Now, you could put the pistachios in the food processor or spare yourself the cleanup and just pound them a little bit in a zip loc bag. Use the flat side of a meat mallet or the bottom of a sauce pan. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick baking sheet.
  2. Pat the salmon filets dry and lay them skin side down in the pan. If your filets have been skinned just look for the flatter side that has a gray stripe running across it and lay out the filets with that side down. Spread the mayonnaise only on the top side.
  3. Generously sprinkle the crushed pistachios all over the mayonnaise and gently pat them down with a spatula or the flat side of a knife. Bake for 8-10 minutes or until the salmon will easily flake when tested with a table fork. Then serve up your Pistachio Crusted Salmon Filets.
    Pistachio Crusted Salmon Filets-7-poppopcooks.com-pistachio crusted-recipe for pistachio crusted salmon-baked salmon with pistachio crust-pistachio baked salmon-pistachio encrusted fish
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Filet Mignon – Quick and Easy – 30 Minutes

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If Filet Mignon sounds a little too restauranty and chefy for you to make at home.

That is not so!

It definitely qualifies as Quick and Easy and …….

……..it’s not real expensive. You can get USDA choice beef tenderloin steaks for $8.99 – $9.99 a pound at Costco and Sam’s. A pound will give you two big (8oz.) steaks or 3 -4 regular size.

And,,,you will still get this great meal on the table in less than 30 minutes.

Tonight I put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter.

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Stir them a few times as they do their thing. When the onions have started to wilt add the white wine – or chicken stock – and let the wine simmer and reduce a little.

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While the veggies are getting cooked. Multi task a little and put another skillet on a medium high and swirl about a tablespoon of olive oil in.

Salt pepper and garlic powder both sides of your beef tenderloin steaks and put ’em in the skillet. Just sear each side for about 2 minutes and …..

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……put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don’t worry about them not being cooked on the inside they are going to cook some more in with the wine and the mushrooms.Filet Mignon-3-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas.

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If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.

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Add the salt, pepper, onions, garlic and rosemary.

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Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom.

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Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want   – rare is soft to a poke or 140-145° on a meat thermometer – starting to get firm or 155-160° is medium – firm or 165-170° is well done.

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Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.

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Oh yeah, and get after the rest of that red wine. We had a nice bottle of pinot noir with our filet mignon.

Of course some of Poppop’s easy homemade bread is always nice too.

 

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Prep Time 10 minutes
Cook Time 15-20 minutes
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Prep Time 10 minutes
Cook Time 15-20 minutes
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Instructions
  1. put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter. Stir them a few times as they do their thing. When the onions have started to wilt add the white wine - or chicken stock - and let the wine simmer and reduce a little.
  2. Salt pepper and garlic powder both sides of your beef steaks and put 'em in the skillet. Just sear each side for about 2 minutes and put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don't worry about them not being cooked on the inside they are going to cook some more with the onions and mushrooms.
  3. Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas. If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.
  4. Add the salt, pepper, onions, garlic and rosemary. Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom. Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want - rare is soft to a poke or 140-145° on a meat thermometer - starting to get firm or 155-160° is medium - firm or 165-170° is well done.
  5. Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.
    Filet Mignon-10-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo
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Quick and Easy One Pan Chicken Dinner – 20 Minutes – Gluten Free

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Quick and Easy One Pan Chicken Dinner….

…….is done in 20 minutes and is good,,REAL good.  So, if you are in a rush and tired but still want to come up with a tasty supper this one will work really well.

It sure did for us. In fact this is my plate after I finished my second helping of this quick and easy one pan chicken dinner.

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Put a big skillet or sauté pan on the stove and set it at medium high. Add enough olive oil to coat the bottom about 1/8″ deep.

Cut the potatoes into slices about 1/4″ wide and add them to the pan.

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Using a dishwasher safe cutting board cut up the chicken into about 3/4″ cubes and……..

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…..put the chicken in the pan, the cutting board in the dishwasher and clean the knife with soap and water.

Chop up the onion and when the chicken has started to get tan colored, but not brown yet, add the onion and the salt, pepper and garlic powder.

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Toss it a few times as it all cooks and when it all has browned real well….

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…..put in the frozen peas.

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Mix it all together and turn it all over a  couple of times. The peas will be ready when they have warmed up – about 1 – 1 and 1/2 minutes.

Then serve up and enjoy your Quick and Easy One Pan Chicken Dinner.

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And I’ll bet that your plate looks just like mine when you are done.

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A real good chicken dinner all done in one pan in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Put a big skillet or sauté pan on the stove and set it at medium high. Add enough olive oil to coat the bottom about 1/8" deep. Cut the potatoes into slices about 1/4" wide and add them to the pan.
  2. Using a dishwasher safe cutting board cut up the chicken into about 3/4" cubes and put the chicken in the pan, the cutting board in the dishwasher and clean the knife with soap and water.
  3. Chop up the onion and when the chicken has started to get tan colored, but not brown yet, add the onion and the salt, pepper and garlic powder. Toss it a few times as it all cooks and when it all has browned real well put in the frozen peas. Mix it all together and turn it all over a couple of times. The peas will be ready when they have warmed up - about 1 minute. Then serve up and enjoy your Quick and Easy One Pan Chicken Dinner.
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15 Minute Weeknight Salmon

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15 Minute Weeknight Salmon- yes you’re going to do the Salmon, the veggies and the potatoes all in 15 minutes.

If your salmon filets are individually wrapped and frozen just put them into a bowl of water while you prep the potatoes and broccoli. Don’t worrCut up the potatoes into about 1″ chunks. Put the potato chunks and the broccoli florets into a casserole dish. Drizzle half of the extra virgin olive oil. Lightly sprinkle with salt, pepper and garlic powder. Stir it all together getting everything coated with the oil and spices. Arrange the potatoes on the outside edges of the dish and put it in the microwave set at 5 minutes.

15 minute Weeknight Salmon- poppopcooks.com

 

Put a skillet on at medium high and add the rest of the olive oil. Cut the plastic wraps off of the salmon filets – if you’re working with frozen that is. Don’t worry if your frozen filets are still little stiff, they will finish up just fine in the skillet. Rinse them off and pat dry with paper towels. If the skin is still on lightly salt, pepper, garlic powder and dill weed the flesh side. If you don’t have dill weed just skip it, or, use lemon zest or dried basil instead. If they have been skinned go ahead and do both sides. Put them in the hot skillet skin side up or if they have been skinned with the gray striped side up. Give them about 2-4 minutes a side depending on the thickness and how well done you like it. When they are starting to get firm but not willing to flake they are “rare”. Some people like it like that. When they try to flake when poked with your finger or a fork, they are done.

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Check on the veggies by poking a potato chunk with a fork. If they need a little more give it to them a minute at a time.

When the salmon is ready the veggies will be just waiting for you. Serve it up with lemon wedges and enjoy your 15 Minute Weeknight Salmon. Bon Appetit! A chilled Chablis or Pinot Grigio turns this 15 minute quick and easy meal into a special dinner.

15 minute Weeknight Salmon-3-poppopcooks.com

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15 minute Weeknight Salmon
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Prep Time 5 minutes
Cook Time 10 minutes
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Prep Time 5 minutes
Cook Time 10 minutes
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Rating: 5
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Instructions
  1. If your salmon filets are individually wrapped and frozen just put them into a bowl of water while you prep the potatoes and broccoli. Cut up the potatoes into about 1" chunks. Put the potato chunks and the broccoli florets into a casserole dish. Drizzle half of the extra virgin olive oil. Lightly sprinkle with salt, pepper and garlic powder. Stir it all together getting everything coated with the oil and spices. Arrange the potatoes on the outside edges of the dish and put it in the microwave set at 5 minutes.
  2. Put a skillet on at medium high and add the rest of the olive oil. Cut the plastic wraps off of the salmon filets - if you're working with frozen that is. Rinse them off and pat dry with paper towels. If the skin is still on lightly salt, pepper, garlic powder and dill weed the flesh side. If you don't have dill weed just skip it, or, use lemon zest or dried basil instead. If they have been skinned go ahead and do both sides. Put them in the hot skillet skin side up or if they have been skinned with the gray striped side up. Give them about 2-4 minutes a side depending on the thickness and how well done you like it. When they are starting to get firm but not willing to flake they are "rare". Some people like it like that. When they try to flake when poked with your finger or a fork, they are well done.
  3. Check on the veggies by poking a potato chunk with a fork. If they need a little more give it to them a minute at a time. When the salmon is ready the veggies will be just waiting for you. Serve it up with lemon wedges and enjoy your 15 Minute Weeknight Salmon. Bon Appetit! A chilled Chablis or Pinot Grigio turns this 15 minute quick and easy meal into a special dinner.
    15 minute Weeknight Salmon-4-poppopcooks.com
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