YOUR SOLIN GENERATED RECIPE
Crispy Pistachio-Crusted Salmon with Citrus-Ginger Sauce
Savor the delightful crisp of a pistachio crust enveloping a tender salmon fillet, perfectly complemented by a vibrant citrus-ginger sauce. The nutty crunch and zesty sauce create a symphony of flavors that make this dish both nutritious and exciting.
INGREDIENTS
5 ounces Salmon Fillet
10 grams Shelled Unsalted Pistachios
1 tablespoon Fresh Lemon Juice
1 teaspoon Fresh Ginger
1/2 teaspoon Extra Virgin Olive Oil
Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
Pat the salmon fillet dry with a paper towel. Season lightly with salt and black pepper on both sides.
Using a food processor or by placing the pistachios in a resealable bag and crushing them with a rolling pin, coarsely chop the pistachios.
Lightly brush the top of the salmon with extra virgin olive oil. Press the crushed pistachios onto the oiled side of the salmon so they adhere well.
Place the salmon, pistachio side up, onto the prepared baking sheet and bake for about 10-12 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, prepare the citrus-ginger sauce. In a small bowl, combine the fresh lemon juice, grated fresh ginger, a pinch of salt, and a few cracks of black pepper. Stir well.
Once baked, transfer the salmon to a serving plate and drizzle the citrus-ginger sauce over the top.
Serve immediately and enjoy the delightful mix of crispy, nutty crust with a tangy, vibrant sauce.