Are you ready for a mouthwatering dish that will leave you wanting more? Look no further than Pistachio Crusted Salmon!
This dish is perfect for those who are gluten and dairy-free, and it’s so easy to make. The star of the show is the salmon fillet, which is coated in a delicious crust made from crushed pistachios.
This crushed pistachios sauce comes with a tangy and flavourful blend of pistachios, olive oil, red wine vinegar, salt and pepper, fresh thyme, garlic, and dried basil. The sauce perfectly complements the seared salmon fillet.
So, what are you waiting for? Give Pistachio Crusted Salmon a try tonight and indulge in a gluten-free and dairy-free feast that is sure to satisfy your taste buds!
- 1/2 cup of olive oil
- 1/4 cup wine vinegar
- 1/3 cup of pistachios
- 2 cloves of garlic
- a few pinches of fresh thyme
- a few dried basil leaves
One great use for this pistachio sauce is as a dressing for salads. Its tangy and herbaceous flavour profile pairs perfectly with fresh greens and vegetables, adding a zesty kick to any salad. You can also drizzle it over grilled or roasted vegetables to give them a burst of flavour.
Another way to use this sauce is as a marinade for chicken or fish. The acidity of the red wine vinegar helps to tenderize the meat while infusing it with the savoury and aromatic flavours of the herbs. Simply coat your protein of choice in the sauce and let it marinate for a few hours before cooking for a delicious and flavourful meal.
You can also use this sauce as a dipping sauce for gluten free bread, crackers, or raw vegetables. Its bold and zesty flavour makes it a perfect accompaniment to a charcuterie board or appetizer spread.
Overall, this sauce is a versatile and delicious addition to any dish, and can be used in a variety of creative ways to elevate your meals and add an extra layer of flavour.
If you need to substitute any of the ingredients in the pistachio sauce, here are some options:
- Pistachio: You can replace pistachios with other nuts such as almonds, walnuts, or pecans. Alternatively, you can use gluten free breadcrumbs or panko crumbs for a crispy texture without nuts.
- Olive oil: Any other neutral oil such as canola oil, vegetable oil, or grapeseed oil can be used instead of olive oil.
- Red wine vinegar: Balsamic vinegar or apple cider vinegar can be used instead of red wine vinegar.
- Fresh garlic: Garlic powder can be used instead.
- Fresh thyme: Dried thyme can be used instead of fresh thyme.
- Dried basil: Fresh basil, parsley, or cilantro can be used instead of dried basil.
Keep in mind that substituting ingredients can affect the flavour and texture of the sauce. It’s always best to experiment with small batches and adjust the seasoning as needed to achieve the desired taste.
Here are some tips to ensure your salmon is cooked perfectly without overcooking it:
- Choose the right salmon: Look for salmon fillets with even thickness so that they cook evenly.
- Preheat the cast iron pan: Preheat your cast iron pan over medium-high heat for at least 5 minutes before adding the salmon. This will help to sear the salmon and prevent it from sticking to the pan.
- Use oil: Brush the salmon fillets with a light layer of oil or use a non-stick cooking spray. This will help prevent the salmon from sticking to the pan.
- Season the salmon: Season the salmon fillets with salt and pepper, and any other desired seasonings, such as garlic, lemon, or herbs.
- Cook the salmon: Place the salmon fillets skin side up in the preheated cast iron pan. Cook for about 3-4 minutes on each side, or until the flesh is golden brown and crispy on the outside, and just cooked through in the center.
- Don’t overcook: Be careful not to overcook the salmon. It’s important to remove the salmon from the heat as soon as it’s cooked through. The internal temperature of the salmon should reach 145°F (63°C).
- Let it rest: After cooking, remove the salmon from the pan and let it rest for a few minutes before serving. This will allow the juices to redistribute, making for a juicier and more flavourful fish.
By following these tips, you should be able to cook a perfect salmon on a cast iron pan without overcooking it.
SIMPLE PISTACHIO CRUSTED SALMON
- 1 mortar and pestle
- 1 cast iron pan
- 1 salmon fillet
- ½ cup olive oil
- ¼ cup wine vinegar
- ⅓ cup pistachios
- 2 cloves of garlic
- 1 pinch the thyme stem with your thumb and forefinger and slide them down the stem
- a few dried basil leaves
- Preheat your cast iron pan over medium-high heat for at least 5 minutes before adding the salmon.
- Using a mortar and pestle (to create the best flavour) add in all the pistachio crusted sauce ingredients.
- Gradually and simply mush and crust up all the ingredients together to create a yellowish sauce
- Brush the salmon fillet with a light layer of oil or use a non-stick cooking spray. This will help prevent the salmon from sticking to the pan.
- Place the salmon fillet on the preheated cast iron pan. Cook for about 3-4 minutes on each side, or until the flesh is golden brown and crispy on the outside, and just cooked through in the center
- Remove the salmon from the heat as soon as it’s cooked through
- Place the pistachio crusted sauce over the salmon.