Ingredients
- 8 oz Salmon skinless run your finger along the flesh to check for any pin bones
- 2 tsp Dijon mustard
- 2 tbsp Pistachio nuts chopped
- 2 tbsp Seasoned Panko bread crumbs
- 1 tbsp Extra-virgin olive oil
- 2 slices Crusty bread buttered if desired
Horseradish Cream
- 2 tbsp Sour cream
- 1 tsp Horseradish
- 1 tsp Lemon juice
Instructions
- Preheat the oven to 375°F.
- Season the salmon with salt and pepper. Then spread the top of the salmon with dijon mustard. Sprinkle with pistachio nuts and panko evenly coating it very well.
- Heat a saute pan on medium heat. Once hot, add the oil. Place the salmon crusted side down into the pan. Cook until golden brown then flip the salmon over. Transfer the pan to the oven.
- Bake for 8-10 minutes, to an internal temperature of 125°F using a thermometer. (Baking time will vary based on your fish fillet thickness.)
- In a bowl, whisk together the ingredients for the horseradish cream. Season with salt and pepper to taste.
- Drizzle the salmon with horseradish cream and serve with bread.
Nutrition
Calories: 333kcal | Carbohydrates: 10g | Protein: 26g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 200mg | Potassium: 685mg | Fiber: 1g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg
Pistachio Salmon
Ingredients
- 8 oz Salmon skinless run your finger along the flesh to check for any pin bones
- 2 tsp Dijon mustard
- 2 tbsp Pistachio nuts chopped
- 2 tbsp Seasoned Panko bread crumbs
- 1 tbsp Extra-virgin olive oil
- 2 slices Crusty bread buttered if desired
Horseradish Cream
- 2 tbsp Sour cream
- 1 tsp Horseradish
- 1 tsp Lemon juice
Instructions
- Preheat the oven to 375°F.
- Season the salmon with salt and pepper. Then spread the top of the salmon with dijon mustard. Sprinkle with pistachio nuts and panko evenly coating it very well.
- Heat a saute pan on medium heat. Once hot, add the oil. Place the salmon crusted side down into the pan. Cook until golden brown then flip the salmon over. Transfer the pan to the oven.
- Bake for 8-10 minutes, to an internal temperature of 125°F using a thermometer. (Baking time will vary based on your fish fillet thickness.)
- In a bowl, whisk together the ingredients for the horseradish cream. Season with salt and pepper to taste.
- Drizzle the salmon with horseradish cream and serve with bread.
Nutrition
Calories: 333kcalCarbohydrates: 10gProtein: 26gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 69mgSodium: 200mgPotassium: 685mgFiber: 1gSugar: 2gVitamin A: 155IUVitamin C: 2mgCalcium: 58mgIron: 2mg
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