Salmon in pistachio crust

Name: Salmon in pistachio crust
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Cuisine: En
Ingredients: 6 oz/170 gr salmon (1 loin, clean and boneless); 2 Tbsp/20 gr pistachios (toasted, unsalted and shelled); 2 teaspoons of Dijon mustard; 2 teaspoons honey (or maple syrup); 1 lemon (medium); 1 tablespoon of extra virgin olive oil; Salt (to taste); Black pepper (to taste); Fresh dill (topping)

Main Dish

Very Easy

22 min

674 Kcal

There are dishes that fit just as well in a special dinner as in a weekday lunch. Pistachio-crusted salmon is one of them. It combines healthiness with the pleasure of eating something tasty and well presented, without unnecessary complications. Eye-catching and low in calories, this recipe is original, different and always looks good with little effort. In this proposal, the salmon loin is accompanied by dill, pistachios and a touch of honey, mustard and lemon that enhances its natural flavor. When baked in the oven, the result is juicy, delicate and full of balance. The softness of the fish is balanced by the texture of the pistachios, creating a dish full of nuances. And the best thing is that you don't need technique or practice to prepare it in less than half an hour. Just the desire to eat well and enjoy from the first bite.

Ingredients

6 oz/170 gr salmon (1 loin, clean and boneless)
2 Tbsp/20 gr pistachios (toasted, unsalted and shelled)
2 teaspoons of Dijon mustard
2 teaspoons honey (or maple syrup)
1 lemon (medium)
1 tablespoon of extra virgin olive oil
Salt (to taste)
Black pepper (to taste)
Fresh dill (topping)

Materials

Small bowl
Kitchen brush (optional)
Cooking paper
Baking paper
Kitchen grater or microplane

Preparation

Preparation10 min

Cook time12 min

Clean the salmon loin well and dry it carefully using kitchen paper. Season both sides with salt and pepper to taste and place on a baking tray lined with baking paper.
In a small bowl, mix the mustard with the honey and add the lemon zest.
With a kitchen brush, spread this mixture over the top of the salmon, covering it well.
Chop the pistachios and spread them on top. Press lightly with your hands so that they are well fixed. Drizzle with a little extra virgin olive oil. If you have a spray, the better, as it distributes more evenly.
Place in a preheated oven at 370°F/190°C and bake for 12 to 15 minutes.
Just before serving, add a few drops of lemon juice on top. If you wish, you can add a few sprigs of fresh dill on top, and that's it!

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Observations

What garnishes go well with pistachio-crusted salmon?
Pistachio-crusted salmon goes very well with various garnishes. Here are some options:
Roasted vegetables: such as wild asparagus or steamed broccoli.
Cereals: such as cooked quinoa or wild rice.
Fresh salads: an arugula salad with lemon vinaigrette provides a refreshing contrast.
Mashed potatoes: their creamy texture goes very well with this type of fish.

What alternative nuts can I use for the crust?
If you don't have pistachios on hand, you can substitute them with other nuts such as almonds, walnuts or hazelnuts. Each will bring a unique flavor and texture to the dish.

How do you know if the salmon is done?
Salmon is perfectly cooked when it flakes easily with a fork and is opaque inside. For greater precision, use a cooking thermometer: the internal temperature should reach 145°F/63°C in the thickest part of the fillet.

Can this recipe be made with other types of fish?
Yes, this recipe also works very well with firm white fish such as hake, cod or sea bass. The important thing is that the fish is thick enough to withstand baking without falling apart. Adjust the cooking time according to the type and size of the fish chosen: the most delicate fish will need a little less time in the oven than salmon.

Can pistachio-crusted salmon be made in an air fryer?
Yes, pistachio-crusted salmon can be prepared perfectly well in an air fryer. It is a quick and efficient alternative that maintains the juiciness of the fish and leaves the crust golden brown and crispy. For best results, preheat the fryer to 350°F/180°C, place the salmon crust side up on parchment paper or a suitable tray and cook for 8 to 10 minutes, depending on the thickness of the loin. Avoid higher temperatures so that the pistachios do not burn before the fish is done.

Can the pistachio-crusted salmon be prepared in advance?
Yes, you can leave the salmon already covered with the crust in the refrigerator a few hours before baking, ideal if you want to work ahead for a special meal. However, it is important that the loins are well covered with cling film or in an airtight container, to prevent the pistachio from absorbing moisture and losing texture. Bake just before serving so that the crust is golden brown and the fish keeps all its juiciness.

What is the best way to preserve leftovers?
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven at a low temperature (about 302°F/150°C) for about 10 minutes, which will help keep the crust in good condition. Avoid microwaving, as this can soften the crust and alter the texture of the fish.

Which wine pairs best with pistachio-crusted salmon?
To enhance the flavors of pistachio-crusted salmon, we recommend pairing it with:
White wines: such as Sauvignon Blanc or Pinot Grigio, which bring freshness and acidity.
Light red wines: such as a young Pinot Noir, which does not dull the flavor of the salmon.