Roasted Pistachio-Crusted Salmon (Parve)

Pistachio Crusted Salmon
Pistachio Crusted Salmon. Credit: Philippe Desnerck/Getty Images
Ratings
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
449 Calories
23g Fat
37g Carbs
24g Protein
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 449
% Daily Value*
Total Fat 23g 30%
Saturated Fat 4g 18%
Cholesterol 55mg 18%
Sodium 310mg 13%
Total Carbohydrate 37g 13%
Dietary Fiber 3g 12%
Protein 24g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In her much-loved cookbook Hip Kosher, author Ronnie Fein writes "Mustard and pistachios bring out the best in salmon. This recipe is so easy and the fish so flavorful that it’s probably the one I make most often."

Recipe reprinted with permission from Hip Kosher, 2008, Da Capo Press

Ingredients

  • 4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons finely grated fresh lemon peel
  • Freshly ground black pepper, to taste
  • 2 tablespoons crushed pistachios

Steps to Make It

  1. Gather the ingredients.
  2. Preheat the oven to 475 degrees Fahrenheit (250 degrees Celsius). Place the salmon in a baking dish.
  3. Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the surface of the fish. Sprinkle with pepper and scatter the nuts evenly on top.
  4. Roast for about 12–15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.

Tip

Fein says it a good idea to "keep some crushed nuts (pistachios, almonds, and so on) in small airtight bags in the freezer so that you don't have to process them every time you need them for a recipe."

Make It a Meal

Try this recipe with Green Beans with Pecans and Date Syrup and steamed brown rice or this Israeli Couscous with Cherries and Pine Nuts. For a more elaborate menu for Shabbat, holidays, or dinner parties, start with an Heirloom Tomato Salad with Goat Cheese and Arugula or cookbook author Kim Kushner's Avocado, Hearts of Palm, Edamame & Za’atar Salad. Round out the main menu with Roasted Fairy Tale Eggplants with Mint and Feta, and finish with a shareable Giant Jam Thumbprint Cookie