The Aussie Gourmet: Salmon Pistachio

In The K tchen Pistachio Crusted Salmon

Parve / 6-8 servings Freezer friendly

by Naomi Nachman

All over the world people stop me to tell me how much they love this quick, easy, and incredibly delicious recipe. The salty nuts, sweetness of the sugar, and the kick of the horseradish make this a perfect combination.

Ingredients

◦ 2 Tablespoons red horseradish (chrein) ◦ 2 Tablespoons mayonnaise ◦ 1 cup shelled salted pistachios ◦ ½ cup brown sugar ◦ 2 Tablespoons lemon juice ◦ 1 (about 2-lb) whole side salmon, or 6-8 slices

Preparation

1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

2 Mix the horseradish and mayonnaise together in a small bowl.

3 Place the salmon on prepared baking sheet; spread with horseradish mixture. Set aside.

4. In a food processor fitted with the “S” blade, crush the nuts until they are coarsely ground but not too fine. Add the brown sugar and lemon juice; pulse until the mixture looks like wet sand.

5. Pat nut mixture onto salmon, covering the entire surface.

6. Bake for 25 minutes, until the center flakes when pierced with a fork.

Tip: To freeze, prepare the recipe through Step 5; then freeze. Defrost fully before baking.