Pistachio Crusted Salmon Or Chicken Recipes

PISTACHIO CRUSTED SALMON

Steps:

• Preheat oven to 375F
• Rinse salmon and pat dry with paper towel. Arrange salmon on a foil (or parchment paper) lined baking sheet, skin side down. Sprinkle salt and pepper to taste.
• In a small bowl, combine lemon juice, lemon zest, mustard and honey. Spoon mixture and spread evenly over top of each salmon fillet.
• Coarsely chop pistachios in a food processor (or with a knife ) and combine with panko and olive oil. Spread pistachio mixture on top of salmon, pressing lightly to adhere.
• Bake until salmon is cooked through to your liking and pistachios are golden brown, approx. 15-20 min. Let salmon rest 5 min.(outside of oven) before serving (Salmon will continue to cook during this time so keep this in mind when removing salmon from oven) .

PISTACHIO CRUSTED SALMON

Steps:

• Preheat the oven to 400°F and line a baking tray with parchment paper.
• Pat the fish dry with a paper towel and divide the fillet into three uniform portions.
• Sprinkle salt and pepper on the skin, and lay it skin-side down on the parchment-lined baking tray.
• Combine the mustard and chives in a small bowl.
• Spread one-third of the mixture evenly on each piece of fish.
• Next, sprinkle the crushed nuts on top of the mustardy salmon and pat them down gently to make sure they stick.
• Place the tray in the oven for about 10 minutes or until the salmon is cooked through to your desired doneness. If you're cooking a whole 1-pound filet, you may need to increase the baking time to 15 minutes.
• Take the salmon out of the oven and let the fillets rest for a few minutes before serving.

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

PISTACHIO CRUSTED SALMON

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the side of salmon on an oven proof baking sheet, skin side down. Mix the lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon.
• Coarsely grind the pistachios in a food processer. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps the stick to the salmon.)
• Sprinkle the pistachio mixture over the mustard to cover the salmon evenly.
• Put in the preheated oven and bake until the salmon reaches the correct doneness, about 15 to 20 minutes. Remove from the oven to a serving platter.
• Remember the fish needs to rest outside of the oven for at least 5 minutes. It will continue to cook, so remove the salmon from the oven with this in mind. Enjoy.

PISTACHIO CRUSTED CHICKEN

Steps:

• 1. In a food processor, finely grind the pistachios, taking caution to not turn it into pistachio butter. Transfer the pistachios into a shallow bowl or plate.
• 2. Combine the whole grain mustard with the wine in a shallow bowl or pie plate.
• 3. Preheat the oven to 350 degrees.
• 4. Pound the chicken breasts until they are 1/2" evenly. Salt and pepper each side.
• 5. Dip the chicken into the mustard/wine mixture, then dip into the pistachios to coat.
• 6. Place the chicken in a shallow baking pan with a rack - this will allow the chicken to get crispy on all sides.
• 7. Bake for 25-30 minutes.
• 8. Serve with Mustard Cream Sauce if desired.

PISTACHIO-CRUSTED SALMON WITH LEMON CREAM SAUCE

Steps:

• Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios., Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

SALMON WITH HORSERADISH PISTACHIO CRUST

Steps:

• Preheat oven to 350°. Place salmon, skin side down, in an ungreased 15x10x1-in. baking pan. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops of salmon fillets, pressing to help coating adhere. Bake until fish just begins to flake easily with a fork, 12-15 minutes.