Recipe by Esther Deutsch

Pistachio Crusted Salmon with Eggplant Puree

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Parve Parve
Medium Medium
4 Servings
Allergens

Ingredients

Main ingredients

  • 2 cups green pistachio nuts, shelled

  • 6 tablespoons oil

  • 2 cups crispy fried onions

  • 1 packed cup fresh basil

  • 1 teaspoon sage powder

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

Eggplant puree (Optional)

  • 4 tablespoons oil

  • 1 medium eggplant, peeled and finely diced

  • 1 cup MSG-free parve (meat-free) chicken stock

  • 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

  • 1 tablespoon Baracke Tahini

  • 1 tablespoon lemon juice

  • 1 and 1/2 teaspoons Haddar Kosher Salt

  • 1/4 teaspoon red pepper flakes

  • 1/8 teaspoon fresh black pepper

Directions

Prepare the Eggplant Puree

1.

In a skillet, sauté eggplant in oil over medium heat until the eggplant is shrunken and softened, about four to five minutes.

2.

Add stock, garlic, tahini, lemon juice, salt, red pepper flakes, and black pepper. Cover and reduce heat to medium–low. Simmer for 20 minutes.

3.

Cool for several minutes, then puree with immersion blender until smooth.

Prepare the Salmon

1.

Preheat oven to 350 degrees Fahrenheit.

2.

In a food processor, place the pistachios, oil, fried onions, basil, sage powder, onion powder, and garlic powder. Pulse five to six times until the mixture has a grainy consistency. Set aside.

3.

Rinse the fish and pat dry. Sprinkle with the salt, black pepper, and lemon juice. In a large nonstick skillet sprayed with nonstick cooking spray, pan-sear the fish on both sides to seal in the juices, about two minutes per side. Transfer the salmon to a baking pan and allow to cool for several minutes.

4.

Spread the mayonnaise on the salmon, then pat the pistachio mixture evenly on top. The layer of pistachio mixture should be thick. Bake in the oven for 20 to 25 minutes.

5.

Serve warm or at room temperature with the eggplant puree, if desired.

Pistachio Crusted Salmon with Eggplant Puree

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