Home
» Recipes
» Salmon Steak With Pistachio Crust

Salmon Steak With Pistachio Crust Recipe Video

Next Recipe

Description
Video
Summary
Story
Ingredients
Directions
Comments

This recipe is a real show stopper!

Summary

Preparation Time5 MinCooking Time15 Min

Ready In20 MinDifficulty LevelVery Easy

Health IndexHealthy++Servings4

CuisineItalianCourseMain Dish

MethodBakingSpecialityPart of Menu

Main IngredientFish

Modern Indian Cooking And Entertaining | Italian Cuisine

Recipe Story

I know what you’re thinking. Any recipe with the word “crusted” in the title automatically sounds intimidating, complicated and “chefy.” Relax! Pistachio Crusted Salmon Filets are one of my favorite things to make for dinner parties because they have great stage presence and are ridiculously easy to prepare. With only three ingredients, you can scarcely call this a recipe. I promise you, if you can chop nuts, you can make this dish. Just make sure you don’t pulverize the pistachios, it’s important to walk that fine line between chopped nuts and pistachio dust. I use store bought, prepared pesto because I see no reason to make cooking a laborious chore. For more recipes visit: www.chefdavidlawrence.com

Ingredients

1 cup store-bought basil pesto sauce

4 (6 ounce) boneless, skinless salmon filets

1 1/2 cups unsalted pistachios, shelled, chopped

Directions

Preheat oven to 375 degrees.

Line a sheet pan with parchment paper. Spread pesto sauce over the salmon filets and press chopped pistachios into them to form a crust. Be generous with the pistachios, you want to form a good crust, any excess will just fall onto the baking sheet.

Bake for 10 to 12 minutes, depending on the size of the filets. My idea of the perfect salmon filet is slightly under cooked so you can still see that coraly pink trail running through the middle of the fish.

Comments

Comments: 6 | Add a Comment

Anonymous says :

can I freeze this after preparing it and bake it later???

Posted on: 15 July 2011 - 8:10pm

Anonymous says :

You can refrigerate the crusted salmon for a few hours but I would not advise freezing the fish with the pesto sauce. The reason being that freezing the fish with the pesto sauce and nuts may result in a change in texture. It would also mean more time for baking. You can keep the nuts chopped and ready and all you have to do then is spread the pesto on the salmon and then top it with the chopped nuts, before putting it in the oven to bake.

Posted on: 19 July 2011 - 5:03am

shantihhh says :

Pistacio crusted fish is a big fav here in California! Also hazelnut crusted fish is awesome-even Trader Joe's sells it crushed into a meal for breading. Love salmon-but only wild salmon and the best is Copper River Salmon from Alaska freshly caught in May-July.

Posted on: 4 August 2007 - 1:51pm

khau_khan says :

i love this dish - i am going to try this out - i am sure i am going to like it .

Posted on: 10 March 2007 - 1:09pm

Joe Bush says :

Dave you are the chef for regular American. I like your style man. Your comparison to Martha is great. It drives the message home. Great job. Looking forward to more.

Posted on: 10 March 2007 - 12:54am