Description
This Pistachio Crusted Salmon with Zhoug recipe is a delightful combination of flavors and textures, with a crunchy pistachio crust, creamy zhoug sauce, and tender salmon fillets. Perfect for a special dinner or a weeknight meal.
Ingredients
Scale
Pistachio Crusted Salmon:
- 2 tablespoons shelled pistachios (finely chopped)
- 2 tablespoons sour cream
- 6 tablespoons zhoug sauce
- 2 sockeye salmon fillets (5 ounces each)
- ½ teaspoon smoked paprika
- olive oil (for the baking dish)
- Kosher salt (to taste)
- freshly ground black pepper (to taste)
Kale Salad:
- ¾ cup kale leaves (packed and roughly chopped)
- 4 ounces grape tomatoes (halved)
- 1 scallion (trimmed and thinly sliced)
- ¼ cup shredded red cabbage
- Kosher salt (to taste)
- freshly ground black pepper (to taste)
Instructions
- Prep your tools. Preheat your oven to 425ºF. Lightly oil a baking dish or line a sheet pan with parchment paper and set aside.
- Make the creamy zhoug sauce. Place the sour cream and zhoug sauce in a small bowl. Stir to combine and season with salt to taste.
- Season the salmon. Pat the salmon fillets dry with paper towels. Season with salt and ground black pepper to taste. Sprinkle the paprika over the fillets.
- Add sauce to the salmon. Place salmon, skin sides down, in a lightly oiled baking dish or a sheet pan. Spread the tops of the salmon with about 2 tablespoons of creamy zhoug sauce.
- Add nuts. Sprinkle with pistachios on top of the sauce. Press to adhere.
- Roast. Transfer the salmon to the oven and roast it for 12-15 minutes, or until it is fully cooked and flaky. Salmon is cooked through when its internal temperature registers at 145˚F.
- While the salmon is cooking, make your kale salad. Place kale in a large bowl. Drizzle with about half the remaining creamy zhoug sauce. Lightly season with salt to taste. Massage until leaves soften. Add cabbage, tomatoes, and scallions. Drizzle with remaining zhoug sauce. Toss to combine. Season with salt to taste.
- Rest and serve. When the salmon has finished baking, let it rest for about 3-5 minutes. Divide the pistachio-crusted salmon between plates. Pile kale salad on the side. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 fillet with salad
- Calories: 380
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
Keywords: pistachio crusted salmon, zhoug sauce, kale salad, seafood recipe
