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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 295.2
  • Total Fat: 16.2 g
  • Cholesterol: 70.0 mg
  • Sodium: 165.2 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 26.4 g

View full nutritional breakdown of Pistachio Crusted Salmon calories by ingredient
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Pistachio Crusted Salmon

Submitted by: ALICE-IN-CT

Introduction

This is close to the Food Network- Robert Irvine's recipe. I actually used Whole Food's pistachio/panko topping (instead of adding the pistachios and panko seperately) and cut the canola oil down to 2 tbsp instead of 4. Irvine's recipe was the closest I found to using the WF topping. I like garlic on salmon, so I optionally added the garlic powder mixed into the topping (or can add fresh crushed or sauteed garlic). I used 36 oz of Wild Alaskan Salmon Fillets to calculate the recipe nutrition info. The recipe serves approximately 9- based on a 4 oz serving of salmon. A bit high in the fat content- but wild salmon contains the good fats. If you like the flavor- try substituting extra virgin olive oil for the canola oil.

The crust with 36 oz.. of fish is pretty thick- which we like. But if you are looking to cut more calories/fat you can decrease the amount of panko bread crumbs and pistachios and have a bit less of a crust topping.
This is close to the Food Network- Robert Irvine's recipe. I actually used Whole Food's pistachio/panko topping (instead of adding the pistachios and panko seperately) and cut the canola oil down to 2 tbsp instead of 4. Irvine's recipe was the closest I found to using the WF topping. I like garlic on salmon, so I optionally added the garlic powder mixed into the topping (or can add fresh crushed or sauteed garlic). I used 36 oz of Wild Alaskan Salmon Fillets to calculate the recipe nutrition info. The recipe serves approximately 9- based on a 4 oz serving of salmon. A bit high in the fat content- but wild salmon contains the good fats. If you like the flavor- try substituting extra virgin olive oil for the canola oil.

The crust with 36 oz.. of fish is pretty thick- which we like. But if you are looking to cut more calories/fat you can decrease the amount of panko bread crumbs and pistachios and have a bit less of a crust topping.

Number of Servings: 9

Ingredients

    2 to 3 lbs salmon filets, skin on
    (I used 36 oz. Whole Catch brand: Wild Alaskan Sockeye Salmon Fillets frozen 3,12 oz packages, thawed)
    2 lemons, juiced
    4 tablespoons stone-ground mustard
    1/2 cup shelled pistachio nuts
    1/2 cup panko bread crumbs
    2 tablespoons canola oil
    (optional) 1 tbsp garlic powder
    Salt and freshly ground black pepper to taste

Directions

Preheat the oven to 375 degrees F.
Arrange the 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, optionally the garlic powder or chopped garlic, 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.

Notes: 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.

Number of Servings: 9

Recipe submitted by SparkPeople user ALICE-IN-CT.





TAGS:  Fish | Dinner | Fish Dinner |

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