Healthy and delicious in equal parts, this salmon dish with crunchy pistachio nuts and a garnish of asparagus and mushrooms will be one of your favourite recipes. Perfect for a weeknight dinner with the family or for a weekend meal with friends, a simple dish in terms of ingredients and preparation, but with a result worthy of surprising anyone. It is also a perfect recipe for getting the youngest members of the family to eat fish.
RatingDifficultyBeginner
Delicious salmon recipe with crunchy pistachio nuts, a nutritious and easy to prepare dish that will surprise everyone.
First of all, peel the pistachios and put them aside in a bowl, the total weight without shells should be 170g.
2
Step 2. In a frying pan, grease the surface a little with olive oil and place the two spring onions cut into julienne strips, season to taste and cook until they are poached. Once cooked, set aside.
3
Step 3. We mount the blade accessory on our food processor.
4
Step 4. Add the peeled pistachios.
5
Step 5. Chop for 10 seconds on speed 10.
6
Step 6. Place the chopped pistachios in a bowl and add 30g of breadcrumbs, 20g of sesame seeds and 15 ml of olive oil. Stir to combine all the ingredients and set aside.
7
Step 7. Place 10ml of lemon juice and 20g of honey mustard in a glass, stir well and set aside.
8
Step 8. With the blade in the food processor, add four peeled garlic and the two sprigs of parsley, well cleaned and dried.
9
Step 9. Chop 7 seconds on speed 4.
10
Step 10. Remove the lid and with the help of the spatula, push the remains that may have been left on the wall of the glass to the bottom.
11
Step 11. Replace the blade accessory with the remover accessory.
12
Step 12. Add 10 ml of olive oil.
13
Step 13. Cook for 5 minutes at 100ºC and speed 1.
14
Add the green asparagus cut into three or four pieces, discard the toughest stalks, 100g of sliced mushrooms and season to taste.
15
Step 15. Cook for 5 minutes at 100ºC and speed 1.
16
In a baking tray, lightly grease the surface with olive oil, place the salmon loins and season to taste. Spread the reserved lemon juice and mustard sauce on top of the loins, then cover with the pistachio crunch that we had also reserved.
17
Step 17. Bake for 15 minutes at 180ºC with heat up and down.
18
Step 18. We present our recipe. Make a bed with the poached onion, place the salmon loins on top, and accompany with the asparagus and mushroom garnish.
First of all, peel the pistachios and put them aside in a bowl, the total weight without shells should be 170g.
2
Step 2. In a frying pan, grease the surface a little with olive oil and place the two spring onions cut into julienne strips, season to taste and cook until they are poached. Once cooked, set aside.
3
Step 3. We mount the blade accessory on our food processor.
4
Step 4. Add the peeled pistachios.
5
Step 5. Chop for 10 seconds on speed 10.
6
Step 6. Place the chopped pistachios in a bowl and add 30g of breadcrumbs, 20g of sesame seeds and 15 ml of olive oil. Stir to combine all the ingredients and set aside.
7
Step 7. Place 10ml of lemon juice and 20g of honey mustard in a glass, stir well and set aside.
8
Step 8. With the blade in the food processor, add four peeled garlic and the two sprigs of parsley, well cleaned and dried.
9
Step 9. Chop 7 seconds on speed 4.
10
Step 10. Remove the lid and with the help of the spatula, push the remains that may have been left on the wall of the glass to the bottom.
11
Step 11. Replace the blade accessory with the remover accessory.
12
Step 12. Add 10 ml of olive oil.
13
Step 13. Cook for 5 minutes at 100ºC and speed 1.
14
Add the green asparagus cut into three or four pieces, discard the toughest stalks, 100g of sliced mushrooms and season to taste.
15
Step 15. Cook for 5 minutes at 100ºC and speed 1.
16
In a baking tray, lightly grease the surface with olive oil, place the salmon loins and season to taste. Spread the reserved lemon juice and mustard sauce on top of the loins, then cover with the pistachio crunch that we had also reserved.
17
Step 17. Bake for 15 minutes at 180ºC with heat up and down.
18
Step 18. We present our recipe. Make a bed with the poached onion, place the salmon loins on top, and accompany with the asparagus and mushroom garnish.
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