Baked salmon with pistachio, blueberry, capers and coriander crust

Home / Products / Recipes / BH / Baked salmon with pistachio, blueberry, capers and coriander crust

Ingredients

3 salmon filets (about 7 oz each)
½ cup blueberries
½ cup unsalted, peeled pistachios
2 tbsp capers
2 tbsp breadcrumbs
2 tbsp grated cheese
1 tbsp soft butter
1 tsp mustard
1 lemon
2 tsp olive oil
1 tsp sea salt
1 tsp rosemary
Nutmeg

Preparation

Preheat the oven to 400°F.

Mix the mustard with lemon juice, sea salt, pepper, rosemary and a teaspoon of olive oil. Using a brush, marinade the salmon filet and allow to rest.

For the crust, put the pistachios in a mortar or plastic bag (or a cloth napkin) and grind with a hammer or another hard object.

Then mix the ground pistachios with the blueberries, breadcrumbs, grated cheese and the tablespoon of butter. Mix all the ingredients in the mortar until obtaining a wet dough.

Butter a baking dish and put the filets seasoned with salt, pepper and a pinch of nutmeg. Put a layer of the pistachio, blueberry, bread and cheese mixture over each filet, cover with aluminum foil and bake for 10-15 minutes, depending on the thickness of the filets. During the last 2-3 minutes, remove the foil so the pistachio crust becomes crunchy.