Pistachio-breaded salmon fillets, a gluten-free recipe perfect for those times when we have to diet but the idea of bland food doesn’t quite appeal to us. My nutritionist instructed me to eat salmon, and I have the option to consume 1.4 oz of nuts each day, including pistachios… naturally unsalted, and so this delicious main course was born from the combination of these two elements, and I have to tell you the truth, it seems anything but light. Personally, I would serve these pistachio-crusted fillets even at a Christmas dinner because they really make a great impression!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 salmon fillets
- 1 teaspoon salt (level)
- 1/4 cup pistachio flour
- 1/4 cup unsalted pistachios
- to taste extra virgin olive oil
Tools
- 1 Baking Tray
- 1 Small Bowl
- 1 Brush
Steps
Start by roughly chopping the pistachios and mix them with the pistachio flour.
Pour some oil into a small bowl and add the salt, mix well.
Using a kitchen brush, brush the surface of the fillets with oil on the skinless side, then dip the oiled part of each fillet in the pistachio coating, and place the fillets on a tray greased with a bit of oil.
Bake in a static oven at 392°F for about 10 minutes, remove from the oven and enjoy your salmon fillets with pistachio crust, accompanied by a light and fresh salad.
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