Pistachio Encrusted Salmon – healthy and delicious restaurant style dish
Sharing a meal with friends and family makes life better. And I’m always looking for something new to make, something to impress my guests not only with a delicious meal but a beautifully presented meal. My Pistachio Encrusted Salmon is a restaurant style dish your guests won’t soon forget!
The old saying is “we eat with our eyes” and that my friends is the truth! No matter how good a dish may taste, if the appearance is less than stellar, the flavors will not be appreciated. So as you prepare your holiday feast, keep that in mind.
Salmon has never been one of my favorite dishes, so when I prepare it, I challenge myself to make it flavorful and beautiful so that I don’t mind eating it. Although I will admit since I started using Pacific Northwest Salmon I’ve been enjoying salmon a lot more these days.
I hope you enjoy my Pistachio Encrusted Salmon served on a bed of wilted spinach tossed with a sun-dried tomato pesto, it really is a delicious restaurant style dish.
If you like this recipe you might also enjoy these dishes:
- Mediterranean Style Salmon
- Blackened Salmon Salad
- Stuffed Salmon with Cream Cheese and Crabmeat
- Cedar Planked Salmon
Pistachio Encrusted Salmon
Ingredients
Sundried Tomato Pesto
- 1 cup reconstituted sundried tomatoes
- ¼ cup pine nuts
- 3 tbsp Extra Virgin olive oil
- 1 clove garlic -peeled
- 1 tbs grated romano cheese
Salmon
- 4 8 oz salmon fillets
- 1 cup pistachio’s
- 3 tbsp cooking oil
- 12 oz baby spinach leaves
Instructions
Sundried Tomato Pesto
- reconstitute the sundried tomatoes in warm water
- In the bowl of your food processor, add the sundried tomatoes, garlic clove, grated cheese and pine nuts. Pulse until fully blended and finely chopped.
- Add the olive oil, and pulse until well blended*
Salmon
- pulse pistachio’s in a food processor until chopped with some finely ground
- brush the salmon lightly with olive oil
- Press salmon into pistachio’s, covering topside of fillet completely, continue till all four fillets have been finished.
- Heat skillet over medium-high heat and add just enough cooking oil to saute the salmon
- Gently place salmon, nut side down and sear for about 2 minutes, until nuts have browned.
- Very gently turn salmon over and repeat the process.
- Place salmon in a baking dish with a little water and place in 350-degree oven for 15 minutes. (replace any nuts that may have fallen off, making a nice top layer of pistachio’s on the fillet)
- While salmon is finishing cooking, place 4 tablespoons of sundried pesto into a saucepan and warm gently ( add a little more coconut oil if the mixture is not loose enough)
- Right before serving toss sundried pesto mixture with spinach leaves coating very well, until spinach begins to wilt.
- Divide spinach between 4 plates and top with salmon fillet.
- Serve immediately
Notes
Nutrition
Now that was one delicious piece of salmon and it looked as good as it tasted! Whether you’re entertaining or just turning a family meal into a special event, everyone’s going to love this salmon!
Rosemary
You are so right, the way a dish looks does influence how much I like it. Although, I’ve often been surprised:) I love salmon and spinach and this is a wonderful recipe to try, a delicious change from my usual preparation style. Going to have to try it soon!
Catalina
Pistachio and salmon! This is such a fancy dinner. I will definitely make it!
Ruth I
Oh wow. This looks expensive and oh so yummy! I’d love to try this recipe as my sister love salmon!
Chubskulit Rose
This is perfect for Fish Fridays for Lent season. I would love to try your recipe since I love salmon and pistachio.