Pistachio-Crusted Salmon
serves 4
A simple baked salmon filet gets a lift from Dijon mustard, crushed cumin seeds and crunchy pistachios. High in omega-3 fatty acids and other so-called good fats, this combo is as good for you as it is satisfying.
4 thick (4-ounce) salmon filets
1 cup pistachios
2 tablespoons whole cumin seeds
3 tablespoons Dijon mustard
prep: 10 minutes
total: 40 minutes
spice grinder or mortar and pestle
baking dish
1. Preheat the oven to 350F and put the oven rack on the upper-middle position. Grind the cumin seeds and pistachios in a mortar and pestle or spice grinder until the pistachios are coarsely ground into mixed small and medium-size pieces.
2. Arrange the salmon filets in a lightly oiled baking dish, skin side down. Season the flesh side of the salmon filets with a light sprinkling of salt and pepper. Spread the Dijon evenly over the filets, then press the pistachio and cumin seed mixture firmly onto the mustard to coat each filet evenly. Drizzle each filet with olive oil and another light sprinkling of salt and pepper.
3. Bake the filets until they're barely translucent in the center, 20 to 30 minutes.
