PISTACHIO AND HERB-CRUSTED SALMON WITH BRAISED SPINACH AND JASMINE RICE

This delectable pistachio and herb-crusted salmon, which perfectly balances sweet and savory flavors, will tantalize your taste buds. This dish might just become one of your favorites. I opted to serve this dish with flavorful braised spinach with toasted pine nuts, tomatoes, and brown jasmine rice. Vegetable fried rice or roasted vegetables will also complement this dish well. View my delicious and easy vegetable fried rice recipe. Potato salad will complement this fish well. See my recipe for potato salad.

Pistachio and Herb-Crusted Salmon with Braised Spinach and Brown Jasmine Rice

What You Will Need For The Salmon Fillets: 

• 2 Boneless, Skinless Salmon Fillets (skin-on is fine if that is your preference).

• Organic Dijon Mustard 2 Teaspoons

• Agave Syrup 2 Teaspoons 

• Avocado Butter (or any non-dairy butter--preferably unsalted) 2 Tablespoons

• Pistachios 1/4 Cup (finely chopped)

• Plain Panko Breadcrumbs 1/8 Cup

• Lemon Juice 1/4 Teaspoon (preferably fresh-squeezed)

• Grape Seed Oil 1/4 Teaspoon

• Chopped Parsley 1/4 Teaspoon 

• Chopped Basil 1/8 Teaspoon

• Chopped Dill 1/8 Teaspoon 

• Onion Powder 1/8 Teaspoon

• Garlic Powder 1/8 Teaspoon

• Ground Black Pepper 1/8 Teaspoon 

• Organic Smoked Paprika 1/16 Teaspoon

• Kosher Salt-Free Lemon Pepper Seasoning 1/4 Teaspoon

• Kosher Sea Salt 1 Smidgen 

How To Prepare The Salmon Fillets:

1. Using a microwave-safe dish, melt 1 tablespoon of butter in the microwave and set it aside.

2. Prepare the mustard herb sauce: In a bowl, mix together 2 teaspoons of dijon mustard, 2 teaspoons of agave syrup, 1/4 teaspoon grape seed oil, 1/4 teaspoon of lemon juice, 1/4 teaspoon chopped parsley, 1/8 teaspoon basil, and 1/8 teaspoon chopped dill. Blend thoroughly.

3. Line a baking sheet with parchment paper or non-stick aluminum foil and set it aside. Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.

4. Add the breadcrumbs and chopped pistachios to a bowl or dish (or use a zipper bag). Add a pinch of smoked paprika, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, and a smidgen of salt. Mix well and set aside.

5. Prepare the salmon fillets for baking. Make sure the fillets are thoroughly dry before seasoning. Lightly season the fillets on both sides with kosher salt-free lemon pepper seasoning.

6. Place the salmon fillets on the prepared baking sheet (skin side down, if using skin-on fillets) and spread the mustard sauce evenly on to the top side of the fillets. 

7. Sprinkle the panko crumb-pistachio mixture on top of the mustard sauce. Use a rubber spatula or large spoon to press the mixture onto the fish. Make sure each piece of fish is coated with the crumb- pistachio mixture. 

8. Drizzle the melted butter on top of the crumb-pistachio crust. Then, place the pan with the fillets in the preheated oven for 15 minutes. 

9. The internal temperature of cooked salmon should be 145 degrees F. If you do not have a meat thermometer, observe the color and texture of the fish. When you lightly press it with a fork, it should be flaky enough to fall apart. Do not overcook the salmon fillets because they will be dry!  

10. As the salmon is baking in the oven, prepare your spinach and rice, or prepare it ahead of time. You may use any type of long grain rice you prefer. Or you can use other grains like quinoa, buckwheat, couscous, millet, and many others.

11. Just before your salmon fillets are ready to come out of the oven, place the prepared spinach and rice (or other grain) on dinner plates. 

12. When the salmon fillets are done, remove the pan from the oven and allow the salmon to rest for 2 or 3 minutes. Use a wide spatula to place the cooked salmon fillets on the dinner plates with your prepared spinach and rice. Add lemon slices. Garnish with chopped parsley, basil or dill.

What You Will Need For Braised Spinach:

Fresh Baby Spinach 10 Ounce Bag

Grape Seed Oil 1 Tablespoon

Minced Garlic 1/2 Tablespoon

Onion Powder 1/8 Teaspoon

Kosher Lemon Pepper 1/8 Teaspoon

Lemon Zest 1/4 Teaspoon

Basil A Pinch (equal to about 1/16 Teaspoon)

Kosher Sea Salt About 1/16 Teaspoon

Pine Nuts (toasted) 1/2 Tablespoon

Double or triple this recipe for more servings.

How I prepare braised spinach: 

1. I always soak my packaged spinach and other fruits and veggies with a distilled vinegar and water solution (3 parts water to 1 part vinegar) between 5 and 10 minutes. Then rinse with cool water. 

2. Coarsely chop the spinach and place in a pan lined with double paper towels. You don't need to dry it. Leave the moisture on the spinach.

3. In a large saucepan, (over medium low heat) heat 1 tablespoon of grape seed oil.

4. When the oil is heated, add in the minced garlic and sauté until it becomes soft and fragrant and slightly browned.

5. Add the spinach. As it starts to wilt, add the onion powder, lemon pepper, basil, salt, and lemon zest.

6. Once the spinach is slightly green and just wilted, remove the pan from the heat. No need to discard the juice (what Grandma 'nem called pot liquor "potlikker"), you can add that to your dish if you like. My husband poured it over his rice. I prefer adding the toasted pine nuts as garnish over the spinach, but you can add them in just before you remove the pan of spinach from the heat.

Storage: The cooked salmon can be stored in a refrigerator in an airtight container. If you store the cooked salmon in the refrigerator, it is best to consume it within 2 days. Leftover spinach and rice can be stored in airtight containers in the fridge for a maximum of 3 days.

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG