Paleo Pistachio Encrusted Salmon w/ Balsamic Vinegar or Dijon Mustard

By mack

Ingredients

• 1/2 cup unsalted pistachios, shelled
• 1-2 Tbsp. olive oil
• 4 (3-oz.) wild salmon fillets (sockeye or coho)
• 2 Tbsp. Dijon mustard or Balsamic Vinegar no sugar
• Freshly ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Directions
Heat oven to 425 degrees. Spray baking sheet with cooking spray. in a small food processor add nuts & pepper. Pulse mixture until fine. Transfer nut mixture to a shallow bowl, drizzle with olive oil and toss with a fork until well moistened.

If using fillets with tapered ends, loosely fold the ends under to create a fillet of even thickness. Spread the top of each fillet evenly with mustard or balsamic vinegar. press the mustard/balsamic coated side of each fillet into the nut mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan. Sprinkle the remaining nut mixture over the fillets to form a thick encrustment.

Bake fillet until top is crisp and browned and the fish is cooked through, 10-12 minutes, depending on thickness.

Serves 4.