Succulent salmon fillet coated in a crunchy pistachio crust, set atop a jewel-toned sweet-tart pomegranate reduction. Elegant enough for guests, simple enough for Tuesday night.
⸻
Ingredients (serves 2)
Salmon • 2 salmon fillets (6 oz / 170 g each), skin removed • Salt & freshly ground pepper • 1 Tbsp Dijon mustard • ½ cup shelled pistachios, finely chopped • 1 Tbsp olive oil
Pomegranate glaze • ½ cup pomegranate juice • 1 Tbsp honey • 1 tsp balsamic vinegar • Pinch of salt
Instructions 1. Preheat oven to 400 °F / 200 °C. Line a small baking tray with parchment. 2. Season & crust – Pat salmon dry, season with salt & pepper, brush tops with Dijon. Press chopped pistachios onto mustard to coat. Drizzle with olive oil. 3. Bake – Roast 12–14 min until salmon flakes and nuts are golden. 4. Glaze – While salmon bakes, simmer pomegranate juice, honey & balsamic in a small saucepan 5–7 min until syrupy. Stir in a pinch of salt. 5. Serve – Spoon glaze onto plates, set salmon on top, scatter pomegranate arils & parsley.
⸻
Hooked on gourmet fish like this? Comment FISH to reel in the Fish eBook with 184 inspired recipes for just $3.90 USD. Or comment 100 to unlock our bundle of 100 eBooks — 80 000+ recipes — for only $5 USD.
