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)

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.