I am stopped all over the world by people telling me how much they love this quick, easy, and incredibly delicious fish. The salty nuts, the sweetness of the sugar, and the kick of the horseradish make this recipe a perfect combination.
Pistachio Crusted Salmon
- Cooking and Prep: 40 m
- Serves: 6
Prepare the Salmon
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper; set aside.
Mix the horseradish and mayonnaise together in a small bowl.
Place the salmon on prepared baking sheet; spread with horseradish mixture. Set aside.
In a food processor fitted with the “S” blade, crush the nuts until they are coarsely ground but not too fine. Add the brown sugar and lemon juice; pulse until the mixture looks like wet sand.
Pat nut mixture onto salmon, covering the entire surface.
Bake for 25 minutes, until the center flakes when pierced with a fork.
To freeze, prepare the recipe through Step 5; then freeze. Defrost fully before baking.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.