Pistachio Encrusted Salmon Recipe
Moist Baked Salmon Crusted with Crumbled Pistachio Nuts over a Port Wine Reduction
Ingredients
1 side Salmon, skin and pin bones removed
¼ cup each Dijon & mayonnaise mixed
1 cup pistachios, crumbled
½ cup bread crumbs
1 cup orange juice a few pats of butter
ORANGE PORT WINE SAUCE
1 cup Tawny or Ruby Port Wine
1 cup Orange Juice
½ teaspoon Vanilla
1 tablespoon Cornstarch mixed with 2 tablespoons water
Directions
Prepare Salmon by placing on large ovenproof vessel. Spread Mayo mixture over it. Combine pistachios and bread crumbs and sprinkle on top. Place orange juice and butter pats around to keep moist.
Cover with foil and bake 20 minutes at 350 degrees. Uncover and finish cooking too your liking. (Salmon sides vary in sizes and weight)
For Sauce: boil orange juice and port and reduce by 50 percent.
Whisk in cornstarch mixture and vanilla and let thicken slightly.
Season with salt and pepper.
-Pool sauce on plates and top with a serving of nut crusted salmon
-If you don't want to use nut substitute crumbled Ritz crackers
Cover with foil and bake 20 minutes at 350 degrees. Uncover and finish cooking too your liking. (Salmon sides vary in sizes and weight)
For Sauce: boil orange juice and port and reduce by 50 percent.
Whisk in cornstarch mixture and vanilla and let thicken slightly.
Season with salt and pepper.
-Pool sauce on plates and top with a serving of nut crusted salmon
-If you don't want to use nut substitute crumbled Ritz crackers
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