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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.
1/4 cup Manischewitz Horseradish or other red horseradish (chrein)
1/4 cup Gefen Mayonnaise
1 cup shelled salted pistachios
1/2 cup brown sugar
2 tablespoons Gefen Lemon Juice
1 (about 2-pound) whole side salmon, or 6-8 slices
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen 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.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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How do you put the pistacio on? Its so sticky. Ornots just going to be patchy and thats it.
Take small handfuls of the pistachios and lay them on the salmon so that it covers the majority of it. It should stick nicely to the fish because of the sauce.
So yum! It’s really good! I usually use just a 1/3 cup of light brown and it comes out great.
We are so happy you enjoy this recipe!