NEW RECIPE PAGES
PISTACHIO CRUSTED SALMON
With Eggplant Puree
INGREDIENTS FOR EGGPLANT PUREE
- 4 t Oil
- 1 Eggplant (medium) (peeled) (finely diced)
- 1 C MSG-free parve (meat-free) chicken stock
- 3 Garlic (cloves) (minced)
- 1 T Tahini
- 1 T Lemon juice
- 1 1/2 t Kosher salt
- 1/4 t Red pepper flakes
- 1/8 t Black Pepper
DIRECTIONS FOR THE EGGPLANT PUREE
- 1. In a skillet, sauté eggplant in oil over medium heat until the eggplant is shrunken &
softened, about 4 - 5 minutes. - 2. Add stock, garlic, tahini, lemon juice, salt, red pepper flakes & black pepper.
- 3. Cover & reduce heat to medium–low. Simmer for 20 minutes
- 4. Cool for several minutes, then puree with immersion blender until smooth.
INGREDIENTS FOR SALMON
- 2 C Pistachio nuts (green) (shelled)
- 6 t Oil
- 2 C Onions (fried crispy)
- 1 C Basil (fresh) (packed cup)
- 1 t Sage (powder)
- 1 t Onion powder
- 1 t Garlic powder
- 4 Salmon Fillet (6oz)
- Kosher salt (to taste)
- Black pepper (to taste)
- 2 Lemons, juiced
- 1 C Mayonnaise
DIRECTIONS FOR THE SALMON & EGGPLANT PUREE
- 1. Pre-heat oven to 350 F
- 2. In a food processor, place the pistachios, oil, fried onions, basil, sage powder, onion
powder & garlic powder. - 3. Pulse 5-6 times until the mix has a grainy consistency. & set the mix aside.
- 4. Rinse the fish & pat dry
- 5. Sprinkle with the salt, black pepper & lemon juice.
- 6. In a large non-stick skillet sprayed with non-stick cooking spray, pan-sear the fish on
both sides to seal in the juices, about 2 minutes per side. - 7.Transfer the salmon to a baking pan & allow to cool for several minutes.
- 8. Spread the mayo on the salmon, then pat the pistachio mix evenly on top.
- 9. The layer of pistachio mix should be thick.
- 10. Bake in the oven for 20 - 25 minutes.
- 11. Serve warm or at room temperature with the eggplant puree, if desired.
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