Pista Crusted Salmon



1 cup American Pistachios

800 grams salmon fillet

Salt to taste

Crushed black peppercorns to taste

½ lemon

2 tsp mustard sauce

4-5 white bread slices

8-10 fresh parsley sprigs

2 tbsps olive oil

Beetroot sauce to serve

Salad to serve

Micro greens for garnish


Preparation time: 10-15 minutes

Cooking time: 6-10 minutes

  1. Sprinkle some salt on the salmon fillets. Add crushed black peppercorns, squeeze the juice of lemon and apply some mustard sauce. Set aside to marinate for 5-10 minutes.
  2. Tear the white bread slices and add into a food processor jar. Add American Pistachos, parsley sprigs and salt and process to a coarse powder.
  3. Spread the processed powder on to a large plate. Place the salmon fillets on and coat it properly on both sides. 
  4. Heat olive oil in a non-stick pan. Place the crusted salmon and cook on medium heat for 2-3 minutes. Flip and cook the other side for 2-3 minutes as well.
  5. Cut into thick slices.
  6. Pour some beetroot sauce on a serving plate, arrange the salad over it. Place the salmon slices and garnish with micro greens. Serve.

More Recipes From This Chef