For the little bit of time it takes to prep and bake this dish you will be amazed at how delicious it is! It is loaded with vitamins, minerals and healthy fats.
What do you expect when there are three superfoods in there!
Omega-3 from the salmon and pistachio, fiber from the pistachio and herbs, B6, Calcium, Potassium from the honey and this dish is jammed with antioxidants. It is like a little sweet, salty, healthy party in your mouth!
- 1 1/2 pounds of skinless Salmon
- 2 tablespoons Dijon Mustard
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon honey
- 1/2 cup shelled pistachios, finely chopped
- 1/4 cup Japanese Panko crumbs
- 2 tablespoons Chives, finely chopped
- 2 tablespoons Parsley, finely chopped
- Pinch of Kosher salt and grind of pepper
Preheat oven to 400 degrees
Line baking sheet with foil for easy clean up. Place Salmon on baking sheet and season with salt and pepper.
Place butter, mustard, and honey in a small bowl, mix to combine.
Place bread crumbs, chives, parsley and pistachios in another small bowl, mix to combine.
Spoon butter sauce on salmon and coat top of fish with sauce.
Take about 1/2 of bread crumb mixture and cover fish, add more as needed. You will have extra, store in refrigerator for up to one week. It would be great on chicken or lamb.
Bake Salmon for 15 minutes. Cut into fillets and serve!
It is soooo GOOD!
Pistachio Crusted Salmon
Ingredients
- 1½ pounds of skinless Salmon
- 2 tablespoons Dijon Mustard
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon honey
- ½ cup shelled pistachios, finely chopped
- ¼ cup Japanese Panko crumbs
- 2 tablespoons Chives, finely chopped
- 2 tablespoons Parsley, finely chopped
- Pinch of Kosher salt and grind of pepper
Instructions
- Preheat oven to 400 degrees
- Line baking sheet with foil for easy clean up. Place Salmon on baking sheet and season with salt and pepper.
- Place butter, mustard, and honey in a small bowl, mix to combine.
- Place bread crumbs, chives, parsley and pistachios in another small bowl, mix to combine.
- Spoon butter sauce on salmon and coat top of fish with sauce.
- Take about ½ of bread crumb mixture and cover fish, add more as needed. You will have extra, store in refrigerator for up to one week. It would be great on chicken or lamb.
- Bake Salmon for 15 minutes. Cut into fillets and serve!
Related articles
- Baked Dijon Salmon (04.03.12) (fox13now.com)
- Seared Panko Breaded Cod with a Lemon and Chive Butter Sauce (delightfulnibbles.com)
- Almond-Crusted Salmon (stevesacooking.com)
- Pecan Crusted Baked Fish (notecook.com)
Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
{ 5 comments… read them below or add one }
I love salmon, and this sounds amazing!!
It really is sooo good!
Another gorgeous looking recipe that I can’t wait to try… I’m not sure what Japanese Panko Crumbs are. Could breadcrumbs be substituted??
You can pick up Panko breadcrumbs in the Asian section of your grocery store. It is a lighter Japanese style bread. It is the breadcrumbs they put on shrimp tempura, if that helps. You could use regular breadcrumbs with no problem, it just might not be as crunchy.
Okay – I know which ones you mean. Thanks! To do your recipe justice I’m going to look out for some
{ 4 trackbacks }