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Salmon Steak With Pistachio Crust Recipe Video

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This recipe is a real show stopper!

Summary

Preparation Time5 MinCooking Time10 Min

Ready In15 MinDifficulty LevelVery Easy

Health IndexHealthy++Servings4

CuisineItalianCourseMain Dish

TasteSavourMethodBaking

SpecialityPart of MenuMain IngredientSalmon

Interest GroupParty

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

Basil pesto sauce - 1/2 cup, store bought

Boneless, skinless salmon filets - 2 (12 ounce each)

Unsalted pistachios - 1 cup, shelled, chopped

Directions

GETTING READY
1) Preheat oven to 375°F.
2) Line a sheet pan with parchment paper.

MAKING
3) Spread the pesto sauce evenly over the salmon filets.
4) Generously press chopped pistachios into them to form a crust.
5) Bake in the preheated oven for 10 to 12 minutes, depending on the size of the filets.

SERVING
6) Remove the salmon steak with pistachio crust on a serving platter and serve.

Editors Review

Take a look at this salmon steak with pistachio crust recipe and see how easy it is to prepare a salmon dish which will be a hit among all. The chef is quite smart to use a combination of market bought and fresh ingredients so that working class people can also cherish this dish after a tiring day's job.

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