Salmon with Horseradish Pistachio Crust
Ingredients
- 6 salmon fillets (4 ounces each)
- 1/3 cup sour cream
- 2/3 cup dry bread crumbs
- 2/3 cup chopped pistachios
- 1/2 cup minced shallots
- 2 tablespoons olive oil
- 1 to 2 tablespoons prepared horseradish
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 1/2 teaspoon grated lemon or orange zest
- 1/4 teaspoon crushed red pepper flakes
- 1 garlic clove, minced
Directions
- Preheat oven to 350°. Place salmon, skin side down, in an ungreased 15x10x1-in. baking pan. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops of salmon fillets, pressing to help coating adhere. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Test Kitchen tips
- Any nuts may be substituted for the pistachios. Some of our favorites are almonds and pecans.
- Make sure to use plain horseradish, not horseradish sauce or creamed horseradish.
- One tablespoon of horseradish adds a nice mild flavor, but feel free to increase to 2 or 3 tablespoons if you like a little more bite.
- This nutty coating also adds a nice crunch to chicken and pork.
- For easier cleanup, line baking pan with foil.
Nutrition Facts
1 salmon fillet: 376 calories, 25g fat (5g saturated fat), 60mg cholesterol, 219mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat.
