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.
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.
Spread the mayonnaise only on the top side.
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.
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.