Pistachio Crusted Salmon



Effortlessly impressive. Yep, just about anyone can make this. Provided of course you know how to go the market and buy salmon, pistachios and pecorino. And know how to turn on your oven, which rules out some of you, I know.

Want to make it just for one? Prep the pistachio mixture and leave about a sixth of it out for your use. Freeze the rest. Take out what you need, when you need it.

Want to make this for lots of people? No problem. It’s a great ladies luncheon dish, for example. Just “bread” the salmon ahead of time and keep in fridge until you’re ready for it. Cook as instructed.

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