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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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BHG $400 winner in the Crunch Kitchen Favorites category, January 2007. Cook time is approximate. Ingredients:
1 cup salted dry roasted pistachios, chopped |
1/2 cup brown sugar |
3 tablespoons lemon juice |
1 teaspoon dried dill |
1 teaspoon fresh coarse ground black pepper |
6 (6 ounce) salmon fillets, skin removed (6 fillets, 6 ounces each) |
1/4 cup purchased basil pesto (optional) |
Directions:
1. Preheat oven to 425°F.
2. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.
3. Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan.
4. Measure thickness of fish.
5. Spoon pistachio mixture evenly on each fillet.
6. Gently press in place to form a crust.
7. Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork.
8. Pass pesto to serve with fish.
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