Pistachio-salmon

Pistachio crusted salmon

Frozen salmon is a delicious option and can be cooked straight from your freezer

By , 08 May 2018

(3 votes)

Pistachio crusted salmon
  • 1 Hour
  • Serves: 4
  • Price: £3.08 per serving
Nutritional Info
Each 205g serving contains
  • Energy

    1518KJ

    363KCAL

    18%
  • Fat

    24.6g

    high

    35%
  • Saturates

    4.1g

    med

    21%
  • Sugars

    4.1g

    low

    5%
  • Salt

    0.35g

    low

    6%
of your reference intake.
Typical energy values per 100g: 741kJ/177kcal.
Ingredients
  • 4 frozen Extra Special Alaskan Sockeye Salmon Fillets
  • 30g fresh breadcrumbs
  • 40g shelled pistachios, chopped
  • 20g flat-leaf parsley, chopped
  • Black pepper, to taste
  • 1½ tsp Dijon mustard
  • 2tsp rapeseed oil
  • Juice of ½ orange
  • 1tsp white wine vinegar
  • 90g Asda Mild Mixed Baby Leaf Salad
  • 1 orange, cut into thin wedges
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Put the salmon fillets skin-side down in a roasting tin lined with baking paper, and cover loosely with foil. Bake for 20 mins. Remove the foil. Drain off any liquid.

  • Meanwhile, dry-fry the breadcrumbs for 2-3 mins, to toast. Take off the heat and stir in half of the pistachios, the flat-leaf parsley and some black pepper. Brush the fillets with 1tsp of the Dijon mustard, press on the breadcrumb mix and bake, uncovered, for 15-20 mins.

  • In a large bowl, mix the rapeseed oil, orange juice, white wine vinegar, remaining ½ tsp of Dijon mustard and some black pepper. Add the baby leaf salad. Toss to coat.

  • Divide the orange wedges and the salad between 4 plates, add 1 salmon fillet to each and sprinkle with the rest of the chopped pistachios. Serve immediately.