Pistachio Crowned Salmon

Pistachio Crowned SalmonI created this recipe inspired on a picture I saw on Instagram! They posted this delectable looking dish but provided no recipeso I decided to make it my own. My husband goes gaga for this dish and all my guests too. The beauty of it is itssimplicity!It freezes well, too, but make sure to undercook it before freezing, since it can overcook while reheating.Tricks of the tradeMy favorite pistachio nutmeats are from Trader Joes.1 skinless salmon fillet around 1.5 lbcooking olive oil spray teaspoon salt teaspoon pepper8 oz 227gr or 2 cups bag salted pistachio nutmeats4 cloves fresh garliczest of two lemons to 12 cup olive oil1. Preheat oven to 350 F.2. Coat a 9x13 oven-to-table roaster with oil spray3. Place fish on the oiled pan.4. Rub fillet with seasonings and spray with olive oil. Set aside.5. In a food processor, pulsate the pistachio meats, garlic, lemon zest and olive oil until a paste-like consistency is achieved. You may need more olive oil but keep the paste grainy.6. Pack the pistachio paste on top of the salmon covering it completely.7. Bake for 25 minutes or until a knife easily flakes the fish. Do not overcookthe fish will become very tough. If this dish is to be frozen and reheatedbefore serving, bake only 20 minutes.Yield 6 servings, depending on the size of the fillet.

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