This summer we had a wonderful vacation in Alaska, where my son and daughter-in-law went salmon fishing. They were lucky enough to catch 15 pounds or so of Coho, and we immediately shipped them home to enjoy. I was so delighted to have fresh salmon because it just happens to be my favorite fish – nice fatty texture and super versatile to cook.
In the summer months, salmon is great on the grill and during the fall and winter, I like to roast it in the oven for an easy approach to a wonderful meal. Adding a nutty crust on top of salmon preserves the juiciness of the fish and adds an additional layer of flavor – I prefer pistachios because they enhance the mild sweetness of the seafood.
I created a simple Lime Aioli or mayonnaise to serve with the salmon because the creamy texture of this spread highlights the freshness and completes the dish. You can prepare the Pistachio Crusted Salmon with Lime Aioli in 15 minutes or less, which makes it a deliciously easy weeknight meal.
1 pound fresh salmon fillet
1/2 cup shelled pistachios
zest of 1 lime
1/4 cup panko bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
juice of 1 lime
1 egg yolk
1/3 cup olive oil
pinch of salt & pepper
1. Preheat the oven to 400 degrees. Remove salmon from any packaging. Rough chop the pistachios and zest the lime. Add the pistachios, lime zest, bread crumbs, salt and pepper to a bowl, stir.
2. Place the fish on a sheet pan coated with 2 teaspoons olive oil. Sprinkle the topping on the fish and press into the flesh. Drizzle the top with 2 teaspoons of olive oil. Roast in the oven for 8-10 minutes, for medium doneness.
3. In a blender, add juice of 1 lime, egg yolk and pinch of salt and pepper. While the blender is running, slowly drizzle the oil into the mixture. Do not drizzle to fast or the aioli will not come together. Spoon into a bowl.
4. Remove the salmon from the oven and place on a platter. Serve with the Lime Aioli, Enjoy!