Salmon is one of my all-time favourite foods. I could eat salmon every couple of days and be pretty darn happy. I like it barbecued, baked, poached, smoked, candied, or pan-fried. Normally I just bake it with a bit of butter, dill, lemon and sea salt, but I was looking for something a bit more special when I came up with this recipe.
I happened to have a bunch of pistachios in the fridge, so I thought I’d try out a pistachio crust!
Pistachios are an under-appreciated nut, in my opinion. Not only are they delicious, but they have the unique ability to improve our gut microflora. What do I mean by that? They are a great source of prebiotics. This is different from the popular probiotics that seem to be everywhere these days. Prebiotics actually act as food for the beneficial bacteria in the intestines. So when we eat foods that have prebiotic characteristics, the fibre in that food actually remains in the gut and feeds probiotic bacteria. It’s a pretty important job, and we don’t get prebiotics from very many foods (mainly vegetables such as asparagus and artichokes).
I actually served this with asparagus (along with my Cauliflower Mash), so we got an extra dose of prebiotics with this meal!
- 1 wild salmon side
- 1 cup pistachios
- 1/4 cup almond flour
- Zest from one lemon
- 1 tsp minced cilantro
- 1 tsp minced parsley
- 1 tsp flaky salt
- 4 tbsp melted butter or coconut oil
- 2 tbsp grainy mustard
- 1 tsp raw honey
- 1 tsp lemon juice
- Preheat the oven to 350.
- Place the pistachios in a food processor and process until ground fairly fine. Some larger bits are okay.
- Put the ground pistachios in a bowl and mix with the almond flour, lemon zest, herbs, salt, and melted butter. Set aside.
- In another small bowl, mix the mustard, honey and lemon juice.
- Put the salmon side on a parchment-lined baking sheet.
- Brush the salmon with the mustard mixture, and then spoon the pistachio mix generously over top. Press in gently.
- Bake for 10-15 minutes, to desired doneness.