I went looking for something different, something that moved away from our typical chicken or beef recipes, and hit this one from an AllRecipes magazine. The original one is meant for a special holiday style dinner, so I had to shrink it a bit…
Oven-Roasted Pistachio-Crusted Salmon
Credit: AllRecipes Magazine
Ingredients
- 1/4 c unsalted butter, divided
- 2 Tbsp olive oil
- 2 tsp Greek Seasoning, divided
- 1/3 c roasted, salted pistachios, finely chopped
- 1/3 c Panko bread crumbs
- 1 1/2 lb farm raised salmon, skin on
Directions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or foil, and coat with cooking spray.
- Melt 2 Tbsp butter, and let cool for 2 minutes. Stir in oil until combined. Set aside.
- Combine 1 tsp Greek seasoning, pistachios and bread crumbs in a small bowl and set aside.
- Put the salmon, skin side down, on the parchment sheet. Brush the top with the butter/oil mixture, and sprinkle evenly with remaining Green seasoning. Sprinkle bread crumbs mixture evenly over salmon.
- Roast salmon 20 minutes.
- Melt the remaining butter in a small bowl. Drizzle salmon with melted butter, then continue roasting until thickest part of the salmon flakes easily with a fork, around 10 minutes more.
MM was asking me what my plans were for dinner on a Friday a few weeks ago, and I literally had no idea. He was willing to head to the grocery store for a quick run, but I’d need to come up with what he needed to get. For once, I didn’t go straight to Serious Eats. Instead, I headed to the huge pile of magazines that I had started stockpiling when COVID-19 hit and there was a potential for everything getting locked down for weeks.
I ended up in an AllRecipes magazine from December, and happened upon a salmon recipe – it was interesting, because MM and I really aren’t heavily into fish.
This recipe was an instant hit – so much so that we ended up having it two weekends in a row!
The first time we had it, it was absolutely awesome. The second time around wasn’t as tasty, but we know it’s for a couple of reasons. One, the cut of salmon just wasn’t as good, and two, I didn’t cook it for as long as we like it.
Still, this is a keeper, and one we’ll try again. And we know that it’s something that can feed a crowd, if we ever need to. For us though, pairing this fish with the Dijon potatoes and some crispy roasted asparagus is knocking it out of the park. Delicious!
