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Pistachio-Crusted Salmon Recipe

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This recipe for Pistachio-Crusted Salmon is from The Patterson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb. side of salmon, skin removed
1 heaping cup shelled unsalted pistachios
½ cup prepared pesto sauce
Directions:
Directions:
Preheat oven to 375º.
Using tweezers or fingers, remove any bones running down fish. Place fish on a large baking sheet.
Put pistachios in bowl of food processor and process until coarsely ground (not powder).
Spread ½ cup pesto thickly on top of salmon, draining off most of the oil from the pesto. Use more pesto if salmon is not thickly and completely covered.
Pack ground pistachios on pesto to cover fish evenly to create a thick nut crust. Remove any loose nuts that have fallen on the baking sheet to prevent burning.
Bake 17 minutes, or until desired doneness. Do not overcook. It is important that the fish be juicy and moist.
Let cool 2-3 minutes. Using a sharp knife, cut into 6 or 8 portions.
Serve immediately, pouring any pan juices on top of fish.

 

 

 

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