Salmon with Horseradish Pistachio Crust Recipe

Salmon with Horseradish Pistachio Crust Recipe
Salmon with Horseradish Pistachio Crust Recipe photo by Taste of Home
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Salmon with Horseradish Pistachio Crust Recipe

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Impress everyone at your table with this elegant but easy salmon that's delicious and nutritious. You can substitute scallions for shallots if you like. —Linda Press Wolfe, Cross River, New York
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 salmon fillets (4 ounces each)
  • 1/3 cup sour cream
  • 2/3 cup dry bread crumbs
  • 2/3 cup chopped pistachios
  • 1 shallot, minced (about 1/2 cup)
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons prepared horseradish
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1/2 teaspoon grated lemon or orange zest
  • 1/4 teaspoon crushed red pepper flakes
  • 1 garlic clove, minced

Directions

Preheat oven to 350°. Place salmon skin side down in an ungreased 15x10x1-in. baking pan. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops and sides of salmon fillets, pressing to help coating adhere. Bake until fish just begins to flake easily with a fork, 12-15 minutes. Yield: 6 servings.

Test Kitchen tips
  • Any nuts may be substituted for the pistachios. Some of our favorites are almonds and pecans.
  • Make sure to use plain horseradish, not horseradish sauce or creamed horseradish.
  • One tablespoon of horseradish adds a nice mild flavor, but feel free to increase to 2 or 3 tablespoons if you like a little more bite.
  • This nutty coating also adds a nice crunch to chicken and pork.
  • For easier cleanup, line baking pan with foil.
  • Originally published as Salmon with Horseradish Pistachio Crust in Taste of Home November 2017

    Nutritional Facts

    1 salmon fillet: 376 calories, 25g fat (5g saturated fat), 60mg cholesterol, 219mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

    • 6 salmon fillets (4 ounces each)
    • 1/3 cup sour cream
    • 2/3 cup dry bread crumbs
    • 2/3 cup chopped pistachios
    • 1 shallot, minced (about 1/2 cup)
    • 2 tablespoons olive oil
    • 1 to 2 tablespoons prepared horseradish
    • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
    • 1/2 teaspoon grated lemon or orange zest
    • 1/4 teaspoon crushed red pepper flakes
    • 1 garlic clove, minced
    1. Preheat oven to 350°. Place salmon skin side down in an ungreased 15x10x1-in. baking pan. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops and sides of salmon fillets, pressing to help coating adhere. Bake until fish just begins to flake easily with a fork, 12-15 minutes. Yield: 6 servings.

    Test Kitchen tips
  • Any nuts may be substituted for the pistachios. Some of our favorites are almonds and pecans.
  • Make sure to use plain horseradish, not horseradish sauce or creamed horseradish.
  • One tablespoon of horseradish adds a nice mild flavor, but feel free to increase to 2 or 3 tablespoons if you like a little more bite.
  • This nutty coating also adds a nice crunch to chicken and pork.
  • For easier cleanup, line baking pan with foil.
  • Originally published as Salmon with Horseradish Pistachio Crust in Taste of Home November 2017

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