Empty My Fridge
Pistachio Crusted Salmon
Ingredientes
- Salmon5
- Pistache½ xícara
- Parsley · chopped4 colheres de sopa
- Mint2 colheres de sopa
- Garlic2
- Salt
- Pepper
- Lemon2 colheres de sopa
- Breadcrumb⅓ xícara
- Dijon mustard1–2 colheres de sopa
- Asparagus
- Olive oil1–2 colheres de chá
- Butter2 colheres de sopa
Modo de preparo
- 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 do vídeo de The Cooking Foodie. Assista para ver os detalhes.
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