Another mouthwatering meal that we just cannot stay away from! My future mother-in-law shared this recipe with Chadd and me when we were complaining about needing a new recipe to add to the roster and let me tell you it is so good!
This recipe came from a magazine and I would absolutely give credit but I have no idea which one ... oopsies.
Your Grocery List
White or Basmati Rice
The star of the show here is the pistachio mixture that goes on top of the salmon. Make it by combining melted butter, bread crumbs, grated parmesan, and finely chopped pistachios. Measure with your heart. YUM! Honestly, this would probably also be to die for on a chicken breast but I digress.
Set your pistachio mixture (paste?) or whatever you want to call it to the side and turn your attention to the salmon. We are going to pan-fry her first. Season the flesh side of the salmon with salt, pepper, and olive oil. Sear in a hot, oven-safe, pan for like 2 ish minutes. Flip the salmon onto her skin and spread a generous layer of dijon mustard on top. (Stay with me here!!)
Your pistachio mixture now gets layered on top of the mustard. Pressing a layer of pistachio crust over the entire salmon filet. Pop that baby into the oven for about 12 -16 minutes depending on how big of a piece you are cooking and viola!
Serve over a bed of rice with a salad or veggie on the side.