Recipes
Recipes

Pistachio crusted salmon

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

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

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(10 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 4

Cooking Time

Price: £3.08 per serving

Nutritional Information

Each 205g serving contains

Energy
1519kj
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

1
Preheat the oven to 190C/170C Fan/Gas 5.
2
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.
3
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.
4
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.
5
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.

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