This recipe for pistachio crusted salmon is a “30 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Debbie Reid.
Special Diet Notes: Pistachio Crusted Salmon
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, and soy-free. Note that the salmon by itself is gluten-free and grain-free while the linguine alone is vegan and vegetarian.
- 4 ounces linguine
- 4 ounces fresh asparagus, trimmed, cut into 1-inch pieces
- ½ cup shelled pistachios, finely chopped
- ¾ pound salmon fillet, skin removed, cut into two serving pieces
- ½ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 3 tablespoons olive oil, divided
- 1 clove garlic, minced
- 1 tablespoon all-purpose flour
- ¾ cup unsweetened dairy-free milk alternative
- ¼ teaspoon ground nutmeg
- 2 teaspoons lemon zest
- 1½ tablespoons lemon juice
- 1 teaspoon capers, minced
- Garnish: lemon slices
- In a large saucepan, bring 2 - 3 quarts of water to a rolling boil over high heat. Add in the linguine, and salt to taste, and cook according to package directions 2 minutes shy of al dente. Add in the asparagus, continue to cook to al dente; drain; set aside.
- Meanwhile, place the finely chopped pistachios onto a flat medium-sized plate. Season the salmon with ¼ teaspoon salt and ¼ teaspoon pepper. Place salmon onto pistachios and coat both sides with the pistachios, pressing them into the salmon. Set aside remaining chopped pistachios.
- Place 2 tablespoons oil into a large non-stick skillet and heat over medium heat. Add in the salmon and cook until pistachio coating is golden brown and salmon is cooked through, approximately 3 minutes per side; set aside, keep warm.
- Place the large saucepan back over medium-high heat. Add in remaining 1 tablespoon oil and garlic and cook for 30 seconds. Add in the flour and cook for 1 minute. Whisk in the almond milk and nutmeg and cook until it begins to thicken, approximately 2 - 3 minutes. Stir in the lemon zest, lemon juice, capers, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Add in the linguine and asparagus and toss to coat.
- To serve, place linguine off-center onto serving plates, place salmon onto remaining portion of plate, slightly onto the linguine. Garnish using 1 - 2 tablespoons of the remaining chopped pistachios and lemon slices.
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