Salmon is a weekly staple at our house. We all love it and it’s one of the healthiest proteins I can give to my kids where I know they’ll happily gobble it up and probably go back for seconds. I also love having leftover salmon in the fridge to throw on a salad for an easy, healthy lunch. Lately, though, our weekly salmon dinners have fallen a bit on the boring side. A little lemon and dill and away we go. Don’t get me wrong, it’s still delicious and there’s nothing wrong with simplicity at dinner time, I’ve just been in a bit of a rut when it comes to making dinner. In part, because we’ve been on the go a lot this summer. But, you could also say I’ve been a little lazy when it comes to meal planning and cooking. Has anyone else been feeling this way?
Seeing as it is summer, I’m letting myself off the hook, knowing that the season is short and fall brings new inspiration. That being said, I did attempt to break out of my rut this week and came up with this recipe for pistachio topped salmon brushed with maple and orange. The result was delicious and it came together quite easily, though if I had to do it over again, I would have used a food processor on the pistachios rather than chopping them by hand. The end product would have been achieved faster and they would have been more finely chopped, which would have helped them stay on the salmon. Oh well, I’ll take my own advice for next time.
1 Lbs Salmon, cut into four fillets
2 tbsp Maple Syrup
1 tbsp Dijon Mustard
1 Orange, juice and zest
2/3 Cup pistachios, chopped
2 tbsp rosemary, finely chopped
Preheat the oven to 400 degrees Farenheit
Whisk together the maple syrup, dijon mustard and 1 tbsp of the orange juice. Brush the salmon fillets with the mixture and set aside.
In a small bowl, stir the pistachios, 2 tsp of the orange zest and the rosemary. Spread the mixture over the salmon and press down gently to help the mixture stay in place.
Bake for 12-14 minutes until the salmon flakes easily.