First dinner of Fall and it was quite delicious! Pistachio crusted Sockeye Salmon served with a Summer Squash Goat Cheese Custard and Caesar Salad with baked Chickpea Croutons and a Vegan Cashew Salad Dressing. Quick and easy.
Recipe
2-pound side of salmon, skin on
1 lemon, juiced
3 T. stone ground mustard
1 c. shelled pistachios
1/2 c. panko bread crumbs
olive oil (or spray olive oil)
salt and freshly ground pepper
Preheat oven to 375-degrees.
Arrange the salmon, skin side down, on parchment paper that has been placed on a baking sheet. In a small bowl mix the lemon juice and mustard. Brush liberally over the salmon.
Coarsely grind the pistachios in a food processor. Put in a bowl and add the panko bread crumbs, salt and pepper (to taste). Sprinkle the nut mixture over the salmon to cover evenly. Drizzle salmon with olive oil (or use an olive oil spray like I did).
Bake 15-20 minutes. Serves 4.
Ready for the oven
