Pistachio-Miso Crusted Salmon
Is one whom eats fish, and only fish, as of recently from complete vegetarianism…still a vegetarian? THAT is the question. In the process of my many recent experimentations with fish…this one has turned out soooo good, I am posting this recipe, after just having eaten it, moments ago. Plus- it sounds really complicated and fancy schmancy…but it is reallllly easy.
- Wild Salmon (how much ever you want)
- Miso Dressing and/or Chinese Chicken Salad dressing
- Oil (Olive, Flax or Grape Seed are my favorites…for this I recommend Grape Seed)
- Pistachios, finely chopped (or *pounded-see below)
- Fresh Garlic, pressed (optional)
- Baking Dish
- Ziploc baggy
- Something that can *pound things into small pieces (get creative)
- Marinade dish
- Garlic press (optional)
- Pre-heat oven to 375°F.
- Grease baking dish with oil. Hopefully your salmon is fresh, if not, thaw it out.
- Place dressing/s in marinade dish and add garlic (depending on brand use, marinade will be thick or thin…if too thick add some oil).
- Place in salmon and turn every few minutes…I like to do this for around 15.
- While those minutes are going by, place pistachios in the ziploc baggy, close tightly, and POUND them…with something. You want them in tiny pieces rather than too fine.
- Place pieces on a small plate. Remove salmon from marinade and dip on both sides into nuts (usually about a half cup per fillet). Spread evenly with your fingers if you have to.
- Bake for 22-27 minutes, or until desired tenderness.
What you should know
I sliced some potatoes and squash, julienne, and lined the outside of the pan with them…covering them in just a little garlic powder, salt and Grape Seed Oil before…so meal was done all in one…voila!