PIstachio Crusted Salmon with Balsamic Vinegar Reduction
By á-2128
Ingredients
- 4 T Dijon mustard
- 1 1/2 T pure maple syrup
- 1/2 c pistachio nuts
- 4 salmon filets, skin removed
- salt and pepper to taste
- 2 T olive oil
- 1/3 c balsamic vinegar (or balsamic vinegar reduction blend)
Details
Servings 4
Preparation time 30mins
Cooking time 45mins
Preparation
Step 1
Heat oven to 350F.
In a small bowl, mix together mustard and maple syrup; set aside.
Place pistachios in a small, sealed storage bag and break them into small pieces with a rolling pin or meat mallet. Transfer to a plate.
Sprinkle salmon fillets with salt and pepper. Coat one side of each fillet with about 1 T of mustard mixture. Place each fillet coated side down into the crushed nuts, pressing gently.
Heat olive oil in a large, oven-proof skillet over medium-high heat. Place the salmon, crusted side down, into the skillet. Cook without moving until golden brown, about 2-3 mins. Flip fish and place skillet in oven for about 4 mins. or unti fillets are cooked through.
In the meantime, simmer balsamic vinegar in a small saucepan and reduce by half. Keep vinegar warm over low heat; be careful not to reduce too much.
Transfer ech fillet to a plate and drizzle with reduction. Serve immediately with oven roasted potatoes or your choice of starch and salad.
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