Recipes
Pistachio crusted salmon
Frozen salmon is a delicious option and can be cooked straight from your freezer
Frozen salmon is a delicious option and can be cooked straight from your freezer
(10 votes)
Cook: 1 Hour
Serves: 4
Price: £3.08 per serving
Nutritional Information
Each 205g serving contains
Energy
1519kj
363kcal
1519kj
363kcal
18%
Fat
24.6g
24.6g
High
35%
35%
Saturates
4.1g
4.1g
Med
21%
21%
Sugars
4.1g
4.1g
Low
5%
5%
Salt
0.35g
0.35g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
741kj/177kcal
Typical energy values per 100g:
741kj/177kcal
Ingredients
4 frozen Extra Special Alaskan Sockeye Salmon Fillets
30g fresh breadcrumbs
40g shelled pistachios, chopped
20g flat-leaf parsley, chopped
Black pepper, to taste
1½ tsp Dijon mustard
2tsp rapeseed oil
Juice of ½ orange
1tsp white wine vinegar
90g Asda Mild Mixed Baby Leaf Salad
1 orange, cut into thin wedges
Method
1
Preheat the oven to 190C/170C Fan/Gas 5.
2
Put the salmon fillets skin-side down in a roasting tin lined with baking paper, and cover loosely with foil. Bake for 20 mins. Remove the foil. Drain off any liquid.
3
Meanwhile, dry-fry the breadcrumbs for 2-3 mins, to toast. Take off the heat and stir in half of the pistachios, the flat-leaf parsley and some black pepper. Brush the fillets with 1tsp of the Dijon mustard, press on the breadcrumb mix and bake, uncovered, for 15-20 mins.
4
In a large bowl, mix the rapeseed oil, orange juice, white wine vinegar, remaining ½ tsp of Dijon mustard and some black pepper. Add the baby leaf salad. Toss to coat.
5
Divide the orange wedges and the salad between 4 plates, add 1 salmon fillet to each and sprinkle with the rest of the chopped pistachios. Serve immediately.