Cheat Sheet: Pistachio Salmon

I have a love/hate relationship with meat…and eggs, and Doritos and a bunch of other stuff. I’m just overly particularly aka a picky eater aka a food snob. I’m also a bad eater. I tend to miss meals and substitute them with liquids. Yes, bad habits, bad Rachel. I try really hard to eat like an adult but ugh the planning is a lot of work. One thing I love without issue is salmon. It’s yummy, it’s easy, and it’s affordable, perfecto.

This is something that I’ll throw together while I’m getting ready for work. You heard me right, while, as in at the same time. Boom, multitasking! If you’re more prepared than I am don’t feel the need to cook it as you’re running out of the house but just know if that occurs it’s totally doable.

I fell in love with pistachio crusted salmon when I moved to Colorado. This restaurant served and incredible version of it but has since changed it's menu. Sigh. I found a copycat recipe online but it's challenging so here's a basic one.

Be kind these are non-fab iPhone pics in a messy, frequently used kitchen. If I was, let's say Kelle Hampton these pictures would transcendent. Lucky for me I just am giving a visual aid not looking to inspire or culture you.

The recipe:

½ cup of unsalted pistachios, shelled

¼ tsp kosher salt

1-2 tbsp olive oil

4 salmon fillets

2 tbsp Dijon mustard

Preheat oven to 425 degrees.

Cook for 12 minutes.

First step, probably the most tedious, shell the pistachios. You may choose to buy the already shelled ones but I prefer to do it myself as the other type is too salty for my taste. Once done toss them in the processor to get them chopped up. Again, you might decided to purchased them already prepped and avoid this step all together. Your call.

The basics. Because I tend to fancy myself a bit of a gourmet, I'm in the habit of eye-balling things. If  your not comfortable with that, then by all means measure accordingly. Drizzle salmon with olive oil, sprinkle with salt. Now for first timers, I'd suggest using pre-made Dijon mustard. Yep, like the stuff you probably already have your fridge and is only used on occasion, any brand will do. Once/If you're comfortable have some fun and mix your own. I like to use ground mustard and ginger. This ingredient acts like a barrier and basically keeps the salmon from drying and helps hold the pistachio crust so go ahead and experiment.

Now it gets even easier. Sprinkle/pour/dump your pistachio crumbs onto your coated/seasoned/glazed salmon.

Hopefully it's looking similar to this:

Place in your preheated oven.

Wait for 12 minutes and that's it. Serve as you like. When I take it for lunch I tend to throw it on top of a salad or just eat it plain. If planning on serving it at dinner it pairs well with any vegetables.

Maybe if you find yourself proactive and bored on a Sunday night you'll make dinner and in the process prep a week of lunches...To be honest this never usually happens ... like ever.