Pistachio-Crusted Salmon with Blistered Cherry Tomatoes Recipe

Pistachio-Crusted Salmon with Blistered Cherry Tomatoes

The dish offers a harmonious fusion of succulent salmon, delicately coated with a delectable pistachio crust, complemented by lightly blistered cherry tomatoes for an enhanced burst of flavor.

Tip: When pressing the pistachio mixture onto the salmon, gently pat it down to ensure it adheres well. This will create a crunchy crust that adds texture to the dish.

Prep time: 15 minutes | Cook time: 15 minutes | Serves: 4

Ingredients

• 4 6-oz. salmon fillets
• Sea salt and black pepper, to taste
• ¼ c. extra virgin olive oil, divided
• ¼ c. fresh lemon juice, divided
• 1 t. Dijon mustard
• 1½ T. runny honey
• 1 garlic clove, finely minced
• ½ c. pistachios, roughly chopped
• 1 t. ground cardamom
• 1 pint cherry tomatoes
• 6 c. mixed salad greens
• 1 medium cucumber, diced

Preparation

1. Prepare the pistachio coating: In a small bowl, combine the mustard, honey, garlic, chopped pistachios, and ground cardamom. Mix well to create a paste.

2. Prepare the salmon: Pat the salmon fillets dry and season lightly with salt and black pepper. Drizzle with 2 tablespoons of the olive oil and 2 tablespoons of the lemon juice.

3. Apply the crust: Divide the pistachio mixture evenly among the four fillets, pressing it gently onto the top of each fillet to create a crust.

4. Cook: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Place the salmon fillets, crust side up, in the skillet and cook for 6-8 minutes. The salmon should be cooked through and the crust golden brown.

5. Blister the tomatoes: In the same skillet (or a separate one), quickly sauté the cherry tomatoes in a bit of oil until they begin to blister, about 3-4 minutes.

6. Assemble salads: Toss the mixed greens and diced cucumber with the remaining lemon juice and a drizzle of olive oil. Season with salt and pepper to taste.

7. Serve: Place the salad on individual plates, top with a pistachio-crusted salmon fillet, and garnish with blistered cherry tomatoes. Enjoy!