It’s nutty Friday time and today’s nut of choice is pistachio!
“Sugared dates, sugared dates and figs, sugared dates and pistachhhiiiooooossss” random market stall holder in Disney’s Aladin.
Who doesn’t love a good handful of pistachios? If you don’t, you can give me yours. The thing I love about pistachios is that there is the option to have them shelled. It really does slow down your ability to eat them so you can enjoy them for longer. I swear, I could eat cups and cups of them if they were in a bowl in front of me.
Today’s idea is a strange one for me, considering I usually don’t like fish. I am getting better, helped along by the notion that I actually never reach my omega 3 requirements. Like ever. Let me say though, this recipe made me like my most hated fish, and that is salmon. To the point where I don’t think I can even say that I don’t like it anymore. Anyways, here is the recipe. Have a go, it was surprisingly awesome.
Pistachio crusted atlantic salmon.
Pre-heat your oven to about 180 degrees.
Put into a blender (or stick mixer chopping apparatus) a handful of pistachios, 2 garlic cloves, a squeeze of lemon juice, some salt and pepper and a handful of herbs (chives and parsley were going well the day I made this). Blitz until they are a crumb-like consistency.
Spray a foil covered tray with oil, and lay out your salmon skin side down.
Use your hands to press the crumb into the fish.
Bake in the oven for about 10-15 minutes, obviously depending on your oven. Watch it like a hawk because it can overcook easily.
I have watched enough cooking shows to know that you are looking for the fish to be just a little bit translucent in the middle.
Hope you enjoyed your nutty Friday. How do you eat your pistachios?
The Dietitian Mummy