Pistachio Herb Crusted Salmon Recipe
This salmon recipe really appeals to kids, because the pistachio coating provides crunch, much like a fried fish. Serve with
rice and
strawberry spinach salad.
Ingredients:
- 3/4 cup panko bread crumbs
- 1/2 cup finely chopped pistachio nuts
- 1/2 tsp. ground thyme
- 3/4 cup buttermilk
- 4 6 oz. salmon fillets, about 1-inch thick
- kosher salt and freshly-ground black pepper
Preparation:
- Preheat oven to 450 degrees F. Spray a baking dish with cooking spray.
- In a pie plate or shallow dish, mix panko bread crumbs, pistachios and thyme. Pour buttermilk into another shallow dish, and set it next to the panko mixture. Place the prepared baking dish on the other side of the panko mixture.
- Season salmon with salt and pepper. Dip the non-skin side of the salmon fillets in the buttermilk, then in the panko mixture. Lay in the baking dish, skin side down.
- Roast 14-18 minutes or until fish flakes easily with a fork.
Makes 4 servings.
