Salmon Crusted Pistachio Pesto 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:

• Spread pesto on top of salmon fillet skin side down.
• roast at 450 degrees on parchment paper for about 10-15 minutes begins to flake when pressed with a fork.

Steps:

• Preheat the oven to 350°F
• Take four salmon fillets (do NOT use salmon steaks!) of about 6-7 oz. each and put them on a cookie sheet that has been sprayed with Pam or brushed with olive oil to prevent sticking.
• Spoon about 1 tablespoon of Butoni pesto (in the grocery store refrigerated section) onto the top of each filet and spread evenly.
• Take the pistachios (shell the nuts, put in a baggie and whack with the side of a meat tenderizer/pounder) and cover the pesto with them. The amounts of pesto and pistachios depend on the size of the fillets, so use your judgment here.
• Bake for about 20-22 minutes until done.
• Serve immediately. (I serve it with roasted baby red potatoes and asparagus.).

Steps:

• Preheat a large heavy-bottomed skillet over low heat while you prepare the pesto. Remove the salmon from refrigerator to come to room temperature.
• Separate the sorrel stems from the leaves, and then discard the stems (especially if it's later in the sorrel season, when the stems are fibrous and tough). You should have about 4 packed cups of sorrel leaves.
• Combine the pistachios and garlic in the bowl of a food processor and pulse until the mixture is the consistency of coarse sand. Add the sorrel and pulse until all of the leaves are chopped and incorporated into the nuts. With the machine running, slowly add up to 3/4 cup of olive oil until the mixture is smooth. Season with about 1 1/4 teaspoons salt. Spoon about 2 heaping tablespoons of pesto on the bottom of each plate. Transfer the remaining pesto to a bowl and cover the surface with plastic wrap to prevent it from turning brown. For best use, keep in the refrigerator up to 3 days.
• Blot excess moisture from the salmon with a paper towel and sprinkle both sides with salt. Turn up the heat to medium-high and add the remaining 1 tablespoon oil. When the oil is shimmering, carefully place the salmon in the pan skin-side down to avoid any splattering oil. Don't worry if the salmon skin seems stuck to the pan, after about 2 minutes it will release. Lower the heat to medium and cook until the skin is crisp and brown, about 4 minutes total. Flip over and cook until the salmon is firm to the touch (it would still be a bit translucent in the center if you peeked), an additional 2 to 3 minutes. Remove from the pan and place the salmon skin-side up on each plate and serve.

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:

• 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:

• Preheat oven to 425°. Place salmon in a greased 13x9-in. baking dish. Combine remaining ingredients; spoon over salmon., Bake, uncovered, 12-15 minutes or until fish flakes easily with a fork.