Friday, January 7, 2011

Pistachio Baked Salmon

4 6-oz salmon fillets (fresh or frozen)
2/3 cup salted, dry roasted pistachio nuts, chopped
2 Tbsp. lemon juice
4 sprigs fresh dill, chopped
1 tsp. coarsely ground black pepper

Thaw salmon, if frozen. Rinse and pat dry with paper towels. Preheat oven to 425 degrees. Line a 9x13 inch baking pan with foil. Coat with small amount of oil (to prevent salmon from sticking). In a small bowl, combine nuts, lemon juice, dill, and pepper. Set aside.
Place salmon in baking pan. Spoon nut mixture over fish and gently press into tops to form a crust. Bake uncovered for 6-8 minutes per 1/2 inch thickness of fish...or till fish flakes easily when tested with a fork.

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