Pistachio Salmon
Servings: 6 servings
Ingredients
- 6 slices salmon fillets
Sauce
- ½ cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp honey
- 3 garlic cloves crushed
- 1 tsp grated ginger optional
- 2 tbsp lemon juice
- 1 tbsp corn starch
- ½ cup water
Pistachio Crunch
- 2 tbsp oil
- ½ cup golden or panko crumbs
- ½ cup chopped shelled pistachios
- ¼ teaspoon salt (if using unsalted pistachios)
Instructions
- Preheat oven to 400⁰F.
- In a saucepan over medium heat, combine soy sauce, brown sugar, honey, garlic, ginger, and lemon juice. Bring to a boil. Dissolve the cornstarch in the water and add to the pan. Cook over medium heat until the sauce thickens. It takes a few minutes until it gets syrupy and thick.
- Prepare the crumbs. Heat oil in a saute pan. Add crumbs and pistachios. Stir cooking for 2 minutes until crumbs are toasted. Season with salt if needed.
- Drizzle some oil on a baking sheet or baking pan. Place salmon fillets on top. Cover generously with sauce. Bake for 18-20 minutes. Top with crumbs before serving.
Notes
The sauce can be prepared a few days in advance in the fridge or frozen.
The crunch can be frozen too.
You can replace the homemade teriyaki with store-bought and just prepare the pistachio crunch.
