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Pistachio Encrusted Salmon

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Moist Baked Salmon Crusted with Crumbled Pistachio Nuts over a Port Wine Reduction
Ingredients
  Salmon 1 (skin and pin bones removed)
  Dijon & mayonnaise 1⁄4 Cup (4 tbs) (mixed)
  Pistachios 1 Cup (16 tbs), crumbled
  Bread crumbs 1⁄2 Cup (8 tbs)
  Orange port wine sauce 1 Cup (16 tbs)
  Tawny wine/Ruby port wine 1 Cup (16 tbs)
  Orange juice 1 Cup (16 tbs)
  Vanilla 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon (mixed with 2 tablespoons water)
Directions

Prepare Salmon by placing on large ovenproof vessel. Spread Mayo mixture over it. Combine pistachios and bread crumbs and sprinkle on top. Place orange juice and butter pats around to keep moist.

Cover with foil and bake 20 minutes at 350 degrees. Uncover and finish cooking too your liking. (Salmon sides vary in sizes and weight)

For Sauce: boil orange juice and port and reduce by 50 percent.

Whisk in cornstarch mixture and vanilla and let thicken slightly.

Season with salt and pepper.

-Pool sauce on plates and top with a serving of nut crusted salmon
-If you don't want to use nut substitute crumbled Ritz crackers

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Ingredient: 
Seafood
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
6
Subtitle: 
Pistachio Salmon

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