Friday, October 21, 2011

Pistachio Salmon

I got the idea to try this from Paleo Comfort Foods' Pecan Crusted Fish which I made last week. I fell in love with the technique that resulted in a crunchy nutty crust that stayed put, even during flipping. For this recipe, I just swapped out the kind of fish and nuts. I paired it with some roasted cauliflower for the win. The combo was a big bit with Cute Man and certainly will become part of our rotation. Here’s what I did:

1 tbs Grass Fed Butter
2 Wild Caught Salmon Filets
½ c Almond Flour
Salt and Pepper to taste
1 egg white
1 c Pistachio nutmeats, coarsely chopped
2 slices of fresh lemon

Heat a pan over medium heat and add butter. While the butter melts, set up a station like so from left to right: plate with almond flour, salt and pepper; wide bowl with beaten egg white; and the cutting board with chopped pistachios. Dip the top of each filet in each station, going from left to right, creating a crust on the non-skin side of the filet. Put both pieces of fish into the buttered pan, crust side down (skin side up). Let cook for 5-6 minutes until the crust is toasted, then flip and cook 4-5 minutes more. Remove and serve with a slice of lemon. The fish should be cooked through and flake with a fork.

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