The Pistachio-Crusted Salmon is a delicious dish that requires only 10 ingredients. It features a delightful combination of flavors, with a remoulade sauce and a milk spread, topped with a toasted pistachio crust and layers of flaky salmon. This recipe is suitable for those following a ketogenic, low-carb, dairy-free, and gluten-free diet. However, if you’re following a vegan diet, you can omit the milk, and boiling the salmon with milk is not necessary.
To prepare this dish, you’ll need salmon fillets, with or without the skin. It’s best if the fillets are all the same size for even cooking. Look for lightly salted and already shelled pistachios. If you can’t find lightly salted ones, you can use regular pistachios and adjust the amount of added salt accordingly. It’s important to finely chop the pistachios for the crust. You’ll also need mayonnaise and Dijon mustard. Alternatively, if you can find dill mustard, it’s an even better choice to enhance the flavors.
Pistachio Crusted Milk + Order
This dish is incredibly flavorful and easy to make. To enhance the taste, you’ll need the juice of a lemon and either fresh or dried dill. Additionally, parsley, in either its dried or fresh form, will add a vibrant touch. Minced fresh garlic, kosher salt, and pepper will further season the dish. As optional garnishes, you can use lemon wedges and chopped parsley.
To begin, preheat your oven to 375 degrees. In a small bowl, whisk together all the ingredients until they form a smooth mixture. Place the salmon fillets skin-side down on a nonstick-coated baking sheet, ensuring they are dry by patting them with a paper towel. Evenly spread the mayonnaise mixture over the top of each piece of salmon, then sprinkle a generous amount of pistachios on top.
Bake the salmon in the preheated oven for approximately 13 to 15 minutes. You can adjust the cooking time based on your desired level of doneness. Remember to taste and adjust the amount of salt and pepper according to your preference. Once cooked, garnish the dish with a sprinkle of chopped parsley and serve it alongside slices of lemon for an extra burst of freshness.
Pistachio Spread + Buy and Sell
Creating homemade Pistachio Cream is a delightful experience, and it can be used as a filling, spread, or even incorporated into your favorite cake recipe. The cream is so delicious that you might find yourself tempted to enjoy it by the spoonful.
To prepare the Pistachio Cream, start by melting white chocolate, butter, and milk together. This can be done using a bain-marie or by using a microwave until the ingredients are fully combined and reach a creamy consistency. Meanwhile, add unsalted and peeled pistachios to a food processor or blender and process them until they turn into a coarse powder. Then, add sugar to the processor and continue processing until a very fine powder is achieved.
Once the chocolate mixture has melted, stir in the crushed pistachios and continue stirring until everything is well incorporated. Transfer the mixture back into the blender, adding a bit of milk, and process it until the cream becomes completely smooth.
Italian Pistachio Crusted Milk
If you’d like to embrace the Italian approach, mix the Pistachio Cream into yogurt or simply indulge by savoring it straight from the spoon. When stored in the refrigerator, the Pistachio Cream can be kept for up to three weeks. Remember to allow chilled cream to warm up to room temperature before consuming.
Should you find the cream too thick to be used as a filling, you can add a small amount of milk to adjust the consistency. Blend it again until the cream becomes perfectly smooth. This adjustment will ensure its suitability as a filling for cakes or other delightful treats.
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