I’m hoping you were able to try the Gluten Free Pumpkin Almond Butter Bars recipe I posted last week. They are ahhh-mazing and totally hit the spot when you want a warm, fall flavored treat. Guilt free, of course!
If you got around to making them, you’ll know pistachios and almonds are the main ingredients for the crumbly topping.
I went a little overboard when grinding the nuts and had a ton left over. Not wanting to be wasteful or just stash them in the cupboard, I knew I had to be creative and find a use for them.
Just so happens we were having salmon for dinner and Odette, my assistant, gave me a great idea..use the ground nuts as a crust. She’s genius! And she also happens to be an amazing cook, so watch out for more amazing recipes from her coming your way!
Anyhow, the salmon turned out perfect! It was moist and flavorful and the pistachio crust gave it a great crunch.
Did you know pistachios are one of the oldest nuts on record? They’ve been around forever!
And best part, they have less calories per serving in comparison to other nuts and have more protein. Plus, they give you healthy fats, fiber, and a whole host of vitamins and minerals. That’s a lot of goodness in one little nut.
When buying pistachios, remember to get them unshelled and make sure they don’t have any added salt, sweetener or color (the shells should be beige, not red or green!). They are delicious as they are and the best for you in their most natural state.
Hope you enjoy this delicious recipe. It’s perfect for a quick week-night meal and loaded with slots of heart healthy goodness.
- 1 tbsp olive oil
- ½ tbsp grainy Dijon mustard
- ½ cup almond meal (aka. almond flour)
- ¼ cup ground pistachios
- ¼ fresh parmesan (parmigiano reggiano is the best!)
- ½ tsp grated lemon zest
- ¼ tsp each sea salt and freshly ground pepper
- 2 fresh salmon fillets, roughly 1 inch thick
- 2 tsp ghee, melted
- Preheat oven to 375°F. Line a shallow pan with parchment paper.
- In a small bowl mix together olive oil, Dijon, almond meal, ground pistachios, Parmesan, lemon zest, salt and pepper. Stir gently with a fork until it is moist. (You can also place whole almonds and pistachios into a blender or food processor and gently grind until nicely ground, leaving some chucks for crunch).
- Place salmon on pan. Press half of mixture onto each fillet. Drizzle melted ghee on top.
- Bake for 15-20 minutes, until fully cooked through.
- Turn on broiler and broil for 1 minute. Make sure you watch this part! The broiler works quickly and you want your crust to be golden brown not burnt.
- Serve and enjoy.
- You can use other fish, just be sure it is 1 inch thick.
- Try sprinkling fresh, chopped parsley over cooked fish for a little burst of freshness
- Enjoy with steamed veggies drizzled with a little ghee. Asparagus, broccoli, roasted tomatoes, green beans and bok choy all go well with it. Get creative!