If I had one signature dish, this would probably be it. My infamous Greenshaker pistachio-crusted salmon. This dish not only tastes delicious, it looks beautiful if you cook a whole fillet of salmon, and is a crowd pleaser every time. Try to use wild caught salmon, that's rich in colour, fresh over frozen if possible. The crispy crust, keeps the salmon from drying out. It also tastes amazing served cold the next day. Enjoy.
INGREDIENTS
● 1 cup shelled pistachios
● 1 cup macadamia nuts
● 1 cup fresh parsley (leaves only)
● 2 clove garlic - finely minced
● ¼ cup olive oil (more to blend)
● 2 tbsp dijon mustard
● 2 fresh lemons zest
● 2 juice fresh lemon
● 2 pound wild caught salmon fillets, skin on
EQUIPMENT
● 1 sheet parchment paper
● Baking tray
● Food processor
● Oven
INSTRUCTIONS
1. Take salmon fillets out from the fridge 30 mins before cooking.
2. Preheat the oven to 400 F and line a baking sheet with parchment paper.
3. Rinse salmon and pat well dry, and place on the baking sheet. Lightly coat the salmon with olive oil and season with salt and pepper. Set aside.
4. In a food processor, add pistachios, macadamias, parsley, garlic, olive oil, mustard, lemon zest, juice, and salt. Blend until a chunky sticky mixture forms that holds together. Use small amounts of olive oil to help blend if needed.
5. Spoon green mixture on top and press lightly into salmon using your hands to mould it well. You should form an even layer of crust on the outside of your salmon.
6. Bake for 15-20 minutes until the crust is crispy brown, and the salmon is cooked through. Larger fillets of salmon may take more or less time depending on how you like your salmon.
7. Remove from the oven and let rest for 5 minutes before serving.
8. To serve, add fresh parsley and a squeeze of fresh lemon juice.
