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!
You might also enjoy my Mediterranean Style Salmon and my Blackened Salmon Salad.
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.
healthy and delicious restaurant style dish
- 1 cup reconstituted sundried tomatoes
- 1/4 cup pine nuts
- 3 tbsp Extra Virgin olive oil
- 1 clove garlic -peeled
- 1 tbs grated romano cheese
- 4 8 oz salmon fillets
- 1 cup pistachio's
- 3 tbsp cooking oil
- 12 oz baby spinach leaves
- 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*
- pulse pistachio's in 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 process.
- Place salmon in 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 sauce pan and warm gently ( add a little more coconut oil if 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
* sundried pesto should almost be the consistency of a salad dressing when you toss it with the spinach
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!
This looks fantastic. I love baking with coconut oil and now am inspired to do more cooking with it. Great recipe I want to try soon:)
We do love salmon this way. I love using coconut oil, my daughter would have second thoughts on the coconut oil…I have to sneak it in where I can….so I don’t make popcorn with it anymore unless I want to eat it all for myself…no there’s an idea.
Chef, This crusted salmon looks so scrumptious and I love the placement on the wilted greens! Coconut oil is surely finding its way into the spotlight and you’ve put it to great use here. Many thanks for sharing the recipe.
I adore salmon prepared in any fashion….and this is another wonderful way for me to prepare my favorite fish! Thanks Dennis!
Love Salmon, in fact I am addicted to the taste and flavors. Yet, I have never tasted it this way, with pistachios and even coconut oil. We have masses on home pressed coconut oil in the house but unfortunately I wont come across salmon so soon, so I ll have to wait. Better show your recipe my friend in germany, she is going to love that! Thanks for sharing chef. =)
What a lovely dish, thanks Dennis. I have a tub of coconut oil in my pantry and very little idea what to do with it, but I think The Husband will really enjoy this dish.
I use coconut oil for everything, even moisturizer… 😉
Dennis this looks stunning and sounds incredible – I love the pistachio crust.
What a great looking meal. This is a must try. Pinned. What really caught my attention was that pesto’d spinach.
Yep, people eat with their eyes. My friend Julie, a pastry chef/ceramic artist (juliedianeartisan.com) holds that close to her heart as she creates.
I’m curious chef D, when I incorporate coconut oil into items, it imparts a very slight coconut flavor. Do you find this too? I’ve got the Kelapo brand on my list to purchase next so I’m unfamiliar with it.
yes it does have a little coconut flavor, so I try to match it up with flavors you won’t notice it as much with.
Oh, aren’t pistachios just amazing? Just so tasty!
This looks delicious! Love salmon, love pistachios, love spinach 🙂 Great combo, and healthy too!
Love this. Totally my style. I should try coconut oil, I see it at the store all the time!
I just bought salmon and was planning to cook it right now. I just stopped in my tracks when I saw your recipe. The pistachio on the fillet looks awesome. Must try this. Thanks for sharing, Chef Dennis! See you on the +Plus side 🙂
I loving this recipe… BIG TIME! Man, does it ever look good. Glad you posted it.
Thanks, Chef.
PS I wrote to you over on Google+ (private message); re: blog tag.
Chef, I love the crust on this salmon dish! Coconut oil is a favorite of ours too – great substitute for butter.
I’ve never had salmon with pistachio, but I trust it will taste great!
Pistachio and salmon sound like they belong together! Love the crunch factor 🙂
I totally agree about eating with your eyes, so true! I make salmon a lot, and am always looking for a new way to prepare it. Pistachios are my favorite and I hardly use them in recipes. Need to pick up one of those huge canisters at the grocery store and try this. (I’m also starting to cook with coconut oil more too…)
Great recipe!
I love everything about this recipe, well I haven’t tried coconut oil yet but it’s on my list. Salmon, sundried tomato pesto and pistachio, definitely a home run.
What a lovely and healthy salmon recipe. I can’t wait to try this!
Looks great Chef Dennis! I was just looking for a new salmon recipe this weekend. Too late for this time (I made it pan seared with an olive-lemon relish, via Barbara Lynch’s Stir cookbook). I will save this for next time!
Good morning~I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-44.html
Hi Dennis, I just wanted to let you know that I made this last night and it was wonderful, even the kiddos liked it! SCORE! ;]
thanks for letting me know Gwen, I’m happy to hear your family enjoyed it!
Looks really good – just a minor note, the recipe calls for 4 salmon filets, but says it serves 2.
Thanks for seeing that Marilyn, I just changed to a different recipe box on my blog and I’m seeing a few minor glitches on some of the recipes.
I can’t believe salmon is not a favorite for you, but I guess that’s a blessing for us, if that’s the reason you invented this amazing pistachio crust – thanks heaps!
Thanks Bec! It was always my mission to get myself to enjoy salmon more!