Roasted Pistachio-Crusted Salmon

Name: Roasted Pistachio-Crusted Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 salmon fillets or steaks (about 6 ounces each, about 1 1/4 inches thick); 1 Tablespoon extra virgin olive oil; 2 tablespoons Dijon mustard; 2 teaspoons finely grated fresh lemon peel; Freshly ground black pepper (to taste); 2 tablespoons crushed pistachios

Ronnie Fein • Jul 18, 2010 (Updated: Aug 20, 2019)Comment Jump to Recipe

I make Roasted Pistachio-Crusted Salmon often because it takes just minutes to prepare. In the summer you can make this on the grill using indirect heat and a closed cover.

Roasted Pistachio-Crusted Salmon

Prep Time 5

Cook Time 15

Total Time 20

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Servings

Ingredients

4 salmon fillets or steaks about 6 ounces each, about 1 1/4 inches thick
1 Tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons finely grated fresh lemon peel
Freshly ground black pepper to taste
2 tablespoons crushed pistachios

Instructions

Preparation

1 Preheat the oven to 475°F.2 Place the salmon in a baking dish. Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the surface of the fish.3 Sprinkle with pepper and scatter the nuts evenly on top. Roast for about 15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.
Source: Ronnie Fein

Category: RecipesDinner

Holidays: Fourth of July

Diets: FishPareve

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.

Comments

Ronnie Fein

Apr 8, 2014 at 8:11 pm

You can use yellow mustard, though it doesn’t have the same flavor. Yellow mustard is generally saltier too. If you use yellow mustard, use less (maybe a bit more than half). Dijon mustard imparts a lovely flavor without being too sharp, if you use just a little and the right brand. Try a small bottle of Maille Dijon Original. You might be pleasantly surprised how it can add flavor to so many recipes.

Reply
linda

Apr 8, 2014 at 11:49 am

Does it matter if I don’t have Dijon mustard & use yellow mustard instead? I’m not a mustard user, but had bought yellow mustard previously for deviled eggs.

Reply