By Chef Shlomo Schwartz
We all love an easy and flavorful dish for our holiday table. This light and bright Pistachio Crusted Salmon dish can be served warm or in room temperature.
2 ½ - 3 LB of salmon filet, skin removed
8 oz. toasted pistachios
1-cup panko bread crumbs
½ cup olive oil
2 Tbsps. honey
½ teaspoon salt
Fresh ground pepper
Place salmon dry, and place on a lightly oiled baking pan
In a food processor add the pistachio and panko, and pulse a few times until crumbled together. Add the oil, honey and salt and pulse a few times until fully combined to consistency of a chunky paste.
Preheat the oven to 350F. With a rubber spatula (or your hands) spread the pistachio paste over the salmon and coat evenly. Grind fresh pepper over the salmon. Bake for 25 minutes and place under the broiler for another 30-60 seconds to get a nice brown color. Remove from oven and serve warm or at room temperature.
Serves approximately 6-8
Chef Shlomo Schwartz, founder of Your Soul Kitchen, was born and raised in Israel and moved to New York City in 2010. After completing his studies at New York’s CKCA Culinary School, he worked at some of NYC’s finest restaurants. Currently Chef Shlomo is a Food and Travel Entrepreneur Chef in NYC. He leads culinary trips to Israel, is a culinary workshop instructor, a personal and private chef, a food writer and recipe developer. Shlomo’s travels and background inspire his food. His passion is in working with healthy, fresh, and seasonal contemporary Israeli, Mediterranean, kosher, and Jewish cuisine.
Recipe: Kosher, fish, Rosh HashanahAdd a comment