Cooking with…Pistachio

1. Pistachio Crusted Salmon

pistacio crusted salmon-

Pistachio Crusted Salmon is a light and healthy meal option you can have on the table in under 30 min. Fresh buttery, rich tasting salmon is topped with a sweet and spicy honey mustard sauce and finished off with a crunchy topping of panko and chopped pistachios. Only a few ingredients and so easy to make, this just may become your new “go-to” favorite salmon recipe.

  • 2 salmon fillets (approx. 6 oz. each ,skin on) (wild King or your favorite variety)
  • Salt and pepper to taste
  • ½ lemon, juiced
  • 1 Tbsp course grain mustard (or Dijon)
  • 1 Tbsp honey
  • ¼ cup pistachio nuts, shelled
  • 2 Tbsp panko bread crumbs
  • 1 Tbsp canola oil
  1. Preheat oven
  2. Rinse salmon and pat dry with paper towel. Arrange salmon on a foil (or parchment paper) lined baking sheet, skin side down. Sprinkle salt and pepper to taste.
  3. In a small bowl, combine lemon juice, lemon zest, mustard and honey. Spoon mixture and spread evenly over top of each salmon fillet.
  4. Coarsely chop pistachios in a food processor (or coffee grinder) and combine with panko and canola oil. Spread pistachio mixture on top of salmon, pressing lightly to adhere.
  5. Bake until salmon is cooked through to your liking and pistachios are golden, approx. 15-20 min. Let salmon rest 5 min.(outside of oven) before serving (Salmon will continue to cook during this time so keep this in mind when removing salmon from oven) .

2. Goat Cheese with Honey, Fig & Pistachios

goat cheese withhoney fig  pistacios

fig spread

  • 1 medium log fresh goat cheese ( approx. 11 oz.)
  • ¼ cup roasted pistachios,chopped
  • 2 tablespoons honey
  • 1 tablespoon fig spread
  • crackers or bread,for serving
  1. On a small plate, spread out the chopped pistachios, Roll goat cheese on the pistachios to coat top and sides. Transfer to a serving tray.
  2. Drizzle honey over cheese log
  3. In a microwave safe dish, add the fig spread (similar to jelly), heat in microwave for 10 seconds. Drizzle over cheese log. Serve with crackers or bread.

3. Parmesan and Pistachio Orecchiette

Orecchiete with Parmesan and Pistachios

  • 1 pound dry orecchiette
  • 2 tablespoons sea salt
  • 1-1/2 cups salted pistachios, roughly chopped (Tip: buy them already shelled!)
  • 1 clove garlic, minced
  • 4 green onions, chopped
  • 3 tablespoons freshly chopped mint
  • ½ cup grated Parmesan & Romano cheeses
  • ½ cup extra virgin olive oil
  • ½ cup reserved pasta water
  1. Fill a large pot with water, add the salt and then bring it to a boil.
  2. Add the orechiette and cook until it’s al dente, about 11 minutes, then drain it. Don’t forget to save ½ cup of pasta water before draining the orecchiette! Add the pasta back to the pot and reduce the heat to low.
  3. Combine the olive oil, garlic, mint, cheese and pistachios in a mixing bowl, then add the mixture to the orecchiette along with the pasta water. Keep stirring until it’s mixed well and a creamy sauce starts to develop.
  4. Fold in the onions, and then serve the pasta warm with extra cheese and mint for garnish.


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