Pistachio Crusted Salmon | The Jewish Week | Food & Wine

Pistachio Crusted Salmon

Pistachio Crusted Salmon

3-4 servings

30 min

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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


Preheat the oven to 475°F. Place the salmon in a baking dish.

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.

Roast for about 15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center. Makes 4 servings.

Ronnie Fein is a cookbook author and cooking teacher in Stamford. Her latest book is Hip Kosher. Visit her food blog, Kitchen Vignettes, and follow on Twitter at @RonnieVFein.