Two-8 oz wild Salmon Filets
1/4 cup of roasted Pistachios (2 tbsp extra for coating salmon)
2 tsp coarse ground Dijon Mustard
2 tsp Maple Syrup
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