Pistachio Crusted Salmon

Ingredients:

1. Two-8 oz wild Salmon Filets

2. 1/4 cup of roasted Pistachios (2 tbsp extra for coating salmon)

3. 2 tsp coarse ground Dijon Mustard

4. 2 tsp Maple Syrup

5. 1/4 tsp Celtic or Himalayan salt and pepper

• Preheat oven to 350 degrees.

• Pulse pistachios in a food processor. You don’t want whole chunks, but you don’t want meal (like powder) – about in the middle. You want it to stick to the salmon but still have good crunch.

• Mix coarse ground Dijon and maple syrup. Add salt and pepper to taste. If you like it a little sweeter, you can add more maple syrup.

• Coat the salmon top, bottom and sides with your Dijon maple syrup mixture.

• Place pistachios on a plate or wide bottom bowl.

• Gently place salmon on top of the pistachio mixture (top-down). Push gently so that the pistachio mixture sticks to the salmon. Coat sides of salmon by hand or gently turn to press sides down.

• Place salmon in a Pyrex baking dish or on an oven pan.

• Preheat oven to 350 degrees. Bake for 20-25 minutes.

• Let rest five (5) minutes.

-Anne Deni B.Sc. FdNu, Clinical Nutritionist