A pistachio, fresh mint, and bread crumb crust tops wild salmon (or other favorite fish) in this easy, healthy recipe. Delicious as is, it's also great served with a squeeze of lemon or a yogurt sauce such as raita.
Serves 4.
- 1 1/2 pounds wild salmon fillets, cut into 6 ounce portions, skin removed
- 1/4 cup shelled unsalted pistachios
- 1/4 cup panko breadcrumbs (or regular unseasoned breadcrumbs)
- 1 tablespoon (packed) fresh mint leaves, rinsed and dried (about 15 mint leaves)
- Extra-virgin olive oil for drizzling
Preheat the oven to 400° F. Place the fish on a lightly oiled baking dish, or on a cookie sheet lined with foil.
Place the pistachios, breadcrumbs and mint in a food processor. Pulse just until the nuts, breadcrumbs and mint are uniformly and finely ground, taking care not to process into a paste.
Divide the pistachio and mint mixture among the salmon fillets. Pat the topping onto the fillets so that the top of each is evenly covered. Lightly drizzle the fish with extra-virgin olive oil.
Bake the fish in the preheated oven until the topping begins to brown and the fish is opaque in the center, about 10 to 15 minutes depending on the thickness of the fillets. Serve with lemon wedges or yogurt sauce if desired. Enjoy!