Empty My Fridge
Pistachio Crusted Salmon
Ingredientes
- Salmón5
- Pistachio½ tazas
- Parsley · chopped4 cdas.
- Menta2 cdas.
- Garlic2
- Salt
- Pepper
- Lemon2 cdas.
- Breadcrumb⅓ tazas
- Dijon mustard1–2 cdas.
- Asparagus
- Olive oil1–2 cdtas.
- Butter2 cdas.
Preparación
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Pulse the pistachios in a food processor into fine crumbs, or chop them finely by hand. Mix them in a bowl with the breadcrumbs, garlic, parsley, mint, lemon juice, salt and pepper.
- Place the salmon fillets on the sheet, season lightly with salt and pepper, and brush the tops with Dijon mustard.
- Generously sprinkle the pistachio mixture over each fillet and press gently so it sticks.
- Bake for 15 minutes, or until the salmon is opaque and flakes easily with a fork. Thicker fillets may need 3 to 5 more minutes.
- Serve straight away.
Resumido del vídeo de The Cooking Foodie. Míralo para los detalles.
Más recetas con
AjoLimónPan ralladoPistachoSalmónEspárrago
Cocina con lo que hay en tu nevera
Empty My Fridge te muestra las recetas que puedes hacer con lo que ya tienes y te avisa antes de que se estropee.