Pistachio Encrusted Salmon with Cool Cilantro Sauce
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Credit: Robert Hedetniemi, CEC
National Institutes of Health-Clinical Center Science and Engineering Festival Expo, 2012
4 Fresh salmon filets, 3-ounces each
Pistachio nuts, 8 tsp, crushed
Olive oil, 4 tsp
Nonfat plain yogurt, 4 ounces
Fresh dill, chopped, 2 tsp
Fresh cilantro, chopped, 2 tsp
Dijon mustard, ½ tsp
Juice from one lemon
In a plastic bag, crush pistachio nuts into fine pieces using a small mallet (or other kitchen tool such as a rolling pin).Transfer pistachios on to a plate, press top of salmon into pistachios ensuring top of fillet is completely covered. Place a sauté pan on medium heat; pour in 4 teaspoons of olive oil. When Sauté pan is hot, place salmon, pistachio side down, into pan. Allow salmon to cook for 3 minutes or until a light brown crust is formed over the nut mixture. Using cooking tongs, flip salmon, cook on low heat for approximately 8 minutes, or until an internal temperature of 145° F is reached.
Mix all 5 ingredients by hand and chill. Drizzle over 4 cooked salmon.
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