Pistachiocrustedsalmoncakes Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Stir mustard, maple syrup, salt, and pepper together in a bowl. Place salmon fillets skin-side down onto the prepared baking sheet and spread mustard mixture on top.
• Bake in the preheated oven for about 10 minutes. Sprinkle pistachios on top of the salmon. Bake until salmon flakes easily with a fork, about 10 more minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
• Lightly season salmon fillets with salt and pepper on both sides.
• Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.

Steps:

• In a large nonstick skillet, bring 4 cups water to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork. Remove from pan and cool slightly. , In a large bowl, combine the egg, bread crumbs, mustard, lime zest, salt and pepper. Shred salmon with two forks; fold into bread crumb mixture. Shape into eight patties. Coat both sides with pistachios., In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown. Serve with lime wedges.

Steps:

• In a large non-stick skillet, bring 4 cups water to a boil.
• Reduce heat, add fillets and poach, uncovered for 8-10 minutes or until fish flakes easily with a fork.
• Remove from pan and cool slightly.
• In a large bowl, combine the egg, bread crumbs, mustard, lime peel, salt, and pepper.
• Shred salmon with two forks, fold into bread crumb mixture.
• Shape into 8 patties, and coat both sides with pistachios.
• In a large skillet over medium heat, cook patties in oil in batches for 1-2 minutes on each side or until golden brown.
• Serve with lime wedges.

Steps:

• For the lemon pistachio cake: Preheat the oven to 325 degrees F. Line a half-sheet tray with parchment paper.
• In the bowl of a food processor, pulse the pistachios and 1/4 cup flour until the nuts are finely ground.
• In the bowl of an electric mixer, cream together the butter and granulated sugar until very light. Beat in the pistachio paste and lemon zest and juice, then add the eggs one at a time. Scrape down the sides with a rubber spatula and beat in the pistachio and vanilla extracts. In a small bowl, mix together the nut and flour mixture, salt, baking powder and remaining cup flour. Beat the dry ingredients into the batter.
• Spread the batter evenly in the lined half-sheet tray. Bake for 15 minutes, then rotate the tray and continue to bake until the cake springs back lightly when touched and a cake tester inserted in the center comes out clean, another 10 minutes. Allow the cake to cool in the tray for 10 minutes, then gently remove from the tray.
• For the lemon curd: Combine the lemon zest, juice, granulated sugar, eggs and salt in a medium saucepan and whisk to a homogeneous consistency. Place over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes.
• Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency. Transfer to a bowl. Place a piece of plastic wrap over the top, pressing down on the surface of the curd to prevent a film from forming. Put in the fridge to chill for 1 hour.
• For the lemon mascarpone mousse: In a large, chilled bowl, whip the heavy cream to stiff peaks. In another large bowl, whip the mascarpone and granulated sugar together until fluffy. Whip in half of the lemon curd. Fold in the whipped cream and use a rubber spatula to fluff the mousse. Transfer the mousse to a piping bag fitted with a star tip.
• To assemble the cake: Cut the cake into individual cakes with a 3-inch ring cutter.
• Spread a dollop of lemon curd on the bottom of a plate. Place 2 cake rounds on top. Pipe a round of mousse onto each cake.
• Garnish each cake with chopped pistachios, a dusting of powdered sugar and the chopped rosemary.

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the side of salmon on an oven proof baking sheet, skin side down. Mix the lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon.
• Coarsely grind the pistachios in a food processer. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps the stick to the salmon.)
• Sprinkle the pistachio mixture over the mustard to cover the salmon evenly.
• Put in the preheated oven and bake until the salmon reaches the correct doneness, about 15 to 20 minutes. Remove from the oven to a serving platter.
• Remember the fish needs to rest outside of the oven for at least 5 minutes. It will continue to cook, so remove the salmon from the oven with this in mind. Enjoy.

Steps:

• Preheat the oven to 400°F and line a baking tray with parchment paper.
• Pat the fish dry with a paper towel and divide the fillet into three uniform portions.
• Sprinkle salt and pepper on the skin, and lay it skin-side down on the parchment-lined baking tray.
• Combine the mustard and chives in a small bowl.
• Spread one-third of the mixture evenly on each piece of fish.
• Next, sprinkle the crushed nuts on top of the mustardy salmon and pat them down gently to make sure they stick.
• Place the tray in the oven for about 10 minutes or until the salmon is cooked through to your desired doneness. If you're cooking a whole 1-pound filet, you may need to increase the baking time to 15 minutes.
• Take the salmon out of the oven and let the fillets rest for a few minutes before serving.

Steps:

• Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios., Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

Steps:

• Preheat oven to 350 degrees.
• Place an iron skillet or griddle in the oven and allow to heat while preparing the fish.
• Place the pistachio kernels, pepper and cilantro in the food processor bowl.
• Pulse several times to coarsely chop the nuts.
• Pour mixture into shallow bowl or dish.
• Wash the salmon fillets and pat dry with paper towel.
• Mist or drizzle olive oil lightly on both sides of fish fillets.
• Dip both sides of the fillets in the nut mixture, pressing down slightly.
• Spray the preheated skillet with non-stick cooking spray.
• Place fillets on skillet and mist lightly with olive oil.
• Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily.