In her Hip Kosher cookbook, Ronnie Fein combines mustard and pistachios to bring out the best in salmon. "This recipe is so easy and the fish so flavorful that it’s probably the one I make most often."
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons finely grated fresh lemon peel
- Freshly ground black pepper, to taste
- 2 tablespoons crushed pistachios
Preparation:
1. Preheat the oven to 475 degrees Fahrenheit (250 degrees Celsius).
2. Place the salmon in a baking dish.
3. Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the surface of the fish.
4. Sprinkle with pepper and scatter the nuts evenly on top.
5. Roast for about 12–15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.
YIELDS: 4 servings.
SOURCE: Ronnie Fein's Hip Kosher Cookbook
2. Place the salmon in a baking dish.
3. Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the surface of the fish.
4. Sprinkle with pepper and scatter the nuts evenly on top.
5. Roast for about 12–15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.
YIELDS: 4 servings.
SOURCE: Ronnie Fein's Hip Kosher Cookbook
