Salmon in pistachios crust
Salmon in pistachio crust, served with a salad with fennel, orange and pomegranate – a special preparation with which we are sure you will conquer your loved ones, but also any other guests you will have at the table.
We know that this recipe may seem complicated, but if I tell you that a 10-year-old can do it, do you believe? In addition, it does not require too much cooking time, which makes it easier for anyone who does not want to spend too much time in the kitchen. Within a maximum of 25 minutes, lunch or dinner is ready to be enjoyed with pleasure.
We love the salmon a lot, so we thought we’d make a crust of macaroni, “magical dust”, and that’s why we used Orlando’s pizza, baked with sea salt. As a lining I chose something simple but perfectly accompanied the salmon: a fennel, orange and pomegranate salad. A combination of ideal tastes, which I ate with great lust.
A FEW WORDS ABOUT PISTACHIOS </ em>
Pistachios, like his brothers in the family of oilseeds (almonds, caju, nuts, etc.), enjoy great appreciation from all those who lead a balanced lifestyle because they have a lot of benefits on the body:
– is an excellent source of healthy fats, beneficial for preventing cardiovascular disease, for lowering bad cholesterol (LDL)
– is rich in fiber, which is known for the health of the digestive system
– contains vitamins (A, E, and B complex vitamins)
– is a good source of minerals: potassium, magnesium, phosphorus, copper, manganese
– like other oil, it is quite caloric, so it should be consumed in small quantities
Ingredients
2 salmon threads (about 250 g for 2 servings)
30 gr. Orlando’s pistachio
Dressing:
½ teaspoon of mustard Dijon
1 tablespoon honey bee
1 teaspoon olive oil
juice of half lemon
salt and pepper (to taste)
To serve:
salad with fennel, orange and pomegranate
* Fennel salad can be optional, and in exchange for any other lining you want.
Preparation
First he cleans the bark of the bark, but also the brown bark over it. If you use cleaned pistachio, you will not need to take this step.
After cleaning the pistachio, put it in a kitchen robot and mix it 3-4 times until it gets smaller. The pistachio should not be fine, but just a little shabby. Put it in a separate bowl until you get dressing and salmon.
How do we dressing? </ em>
In a smaller bowl put half a teaspoon of Dijon mustard, 1 spoon of honey, 1 teaspoon of olive oil, half lemon juice, salt and pepper to taste. Mix this dressing, then pour it over the salmon threads, taking care to be anointed on all sides with this dressing.
Put the salmon threads on a baking sheet, then add 1-2 tablespoons of pistachios to each piece of salmon. You only have to put on top, not on all sides. Pour the salmon tray into pistachios crust in the preheated oven at 180 ° C for 12 minutes.
How do we make the salad? </ em>
While salmon is cooked, you can prepare the salad. Wash the fennel, cut it in four pieces, then each piece in the smaller bush. Put the fennel cut into a roomy bowl.
Clean the orange peel, slicing it, clean the top of the skin, then cut each slice of orange into smaller pieces and put it in the bowl.
Carefully clean the pomegranate and put the pomegranate beans in the same bowl with the fennel and the orange.
Season with salt, pepper, some olive oil and lemon juice, then mix. Salmon should already be baked, so it is time to arrange everything in a dish and enjoy this preparation.
Great lust!
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