Presidents’ Weekend is normally pretty eventful. Not this year! The arctic temps forced me and Paul to be hermits pretty much the entire weekend..and it was glorious. I took one look at the “feels like” temps and put my onesie back on (for two days). As much as I reveled in being a total bum, by Monday I was completely stir crazy.
Redirecting my efforts to my dinner, I decided to drag us out to Trader Joe’s for a big food shop. We’ve pretty much mastered the art of navigating the wrap-around lines. A.K.A. Paul stands in line reading soccer news on his phone with our cart and I run around like a mad woman grabbing things from the stand.
I never quite know what I will end up with, so cooking after a Trader Joe’s shop is always an adventure. I went with salmon, and because I had a huge bag of pistachios sitting on my counter, I decided to cover them with a nut crust. This recipe is extremely easy with the right amount of sweet thanks to the honey dijon mix.
We had enough for a full dinner for two and then salmon salads the following day, which still held the delicious flavor.
- 2 salmon fillets (approx. 6 oz. each, skin on) (wild King or your favorite variety)
- Salt and pepper to taste
- ½ lemon, juiced
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- ¼ cup pistachio nuts, shelled
- 2 Tbsp panko bread crumbs
- 1 Tbsp canola oil
- Preheat oven to 375F
- Rinse salmon and pat dry with paper towel. Arrange salmon on a foil (or parchment paper) lined baking sheet, skin side down. Sprinkle salt and pepper to taste.
- In a small bowl, combine lemon juice, lemon zest, mustard and honey. Spoon mixture and spread evenly over top of each salmon fillet.
- Coarsely chop pistachios in a food processor (or coffee grinder) and combine with panko and canola oil. Spread pistachio mixture on top of salmon, pressing lightly to adhere.
- Bake until salmon is cooked through to your liking and pistachios are golden, approx. 15-20 min. Let salmon rest 5 min.(outside of oven) before serving (Salmon will continue to cook during this time so keep this in mind when removing salmon from oven).
Source: Simply Healthy Kitchen