Pistachio Encrusted Salmon Recipe
Ingredients
| Salmon | 1 (skin and pin bones removed) | |
| Dijon & mayonnaise | 1⁄4 Cup (4 tbs) (mixed) | |
| Pistachios | 1 Cup (16 tbs), crumbled | |
| Bread crumbs | 1⁄2 Cup (8 tbs) | |
| Orange port wine sauce | 1 Cup (16 tbs) | |
| Tawny wine/Ruby port wine | 1 Cup (16 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
| Vanilla | 1⁄2 Teaspoon | |
| Cornstarch | 1 Tablespoon (mixed with 2 tablespoons water) |
Nutrition Facts
Serving size
Calories 1650 Calories from Fat 495
% Daily Value*
Total Fat 56 g85.5%
Saturated Fat 8.2 g41%
Trans Fat 0 g
Cholesterol 596.4 mg198.8%
Sodium 1052.5 mg43.9%
Total Carbohydrates 31 g10.3%
Dietary Fiber 2.4 g9.6%
Sugars 14.1 g
Protein 231 g462.4%
Vitamin A 32.1% Vitamin C 70.6%
Calcium 18.4% Iron 55%
*Based on a 2000 Calorie diet
Directions
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
Chef
