Pear and Pistachio Crusted Salmon
Recipe courtesy of Charlotte Langley.
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Ingredients
1/2 cup pistachios, finely chopped
1 ripe Bosc pear, peeled, cored and finely grated
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon olive oil
Kosher salt and freshly ground pepper
2 (5- to 6-ounce) pieces salmon fillet
Lemon wedges, for garnish (optional)
Fresh parsley, for garnish (optional)
Preparation
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
2. Mix together the pistachios and pear in a small bowl until well combined.
3. In a separate small bowl, whisk together the mustard, honey and oil. Add salt and pepper to taste.
4. Place the salmon on the prepared baking sheet, skin-side down, and brush the tops with the mustard mixture. Press the pistachio and pear mixture on top of the salmon, creating a crust.
5. Bake the salmon until the crust is golden and the fish is cooked to desired doneness, 12 to 15 minutes.
6. Let the salmon rest 1 to 2 minutes before garnishing with lemon wedges and parsley, if desired.
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