Pistachio Crusted Salmon
This recipe was brought to you by Lake Deborah Salt
Serves 6-8
Ingredients
1 whole large salmon fillet (approx. 1.5–2 kg), skin-on or skin-off based on preference
1 cup pistachios
1/4 cup Parmesan cheese, finely grated
2 tbsp fresh parsley, finely chopped
1 tbsp Dijon mustard
1 tsp honey
Zest and juice of 1 lemon
1 tbsp olive oil
Lake Deborah Salt
Black pepper
1/4 cup pomegranate seeds, for garnish
2 lemons, sliced, for garnish
Method
Preheat your oven to 200°C and line a baking sheet with parchment paper.
For the crumb, place the pistachios in a food processor and pulse until finely crushed (it’s okay if there are some larger pieces).Transfer to a bowl and add the Parmesan cheese, parsley, lemon zest, ¼ tsp Lake Deborah Salt, and a pinch of pepper. Set aside.
For the glaze, whisk together the mustard, honey, lemon juice and olive oil in a small bowl.
Place the salmon fillet on the prepared baking sheet. Pat dry with a paper towel, then season with another pinch of Lake Deborah Salt and black pepper. Brush a thin layer of the mustard glaze evenly over the top and sides.
Sprinkle the pistachio mixture evenly over the glazed salmon, pressing gently to adhere. Bake for 20–25 minutes, or until the salmon flakes easily with a fork and the crust has darkened slightly.
Remove the salmon from the oven and let it rest for a couple of minutes. Transfer to a large serving platter, surround with lemon slices, and sprinkle pomegranate seeds over the top.
Serving Suggestions
