Pistachio Encrusted Salmon

By scrapjennie

Ingredients

• 1/2 cup of unsalted pistachios, shelled
• 1/3 cup panko breadcrumbs or other type
• 2 tbsp. fresh grated parmesean cheese
• 1/4 tsp. kosher salt
• 1 -2 Tbsp. olive oil
• 4 (3 oz) wild salmon fillets (sockeye or coho)
• 2 tsp. Dijon Mustard
• Freshly ground black pepper to taste

Preparation

Step 1

Heat oven to 425 degrees. Spray baking sheet with cooking spray, in a small food processor combine nuts, breadcrumbs, cheese, salt and pepper. Pulse mixture until fine. Transfer nut mixture to a shallow bowl, frizzle olive oil and toss with a fork until crumbs are well moistured.

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, press the mustard-coated side of each fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up,on the prepared pan. Sprinkle the remaining crumb mixture over the fillets to form a thick encrustment.

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