Thanks to Robert Irvine my family and I were treated to this lovely salmon with lots of crunchy, nutty flavor. I adapted his recipe to gluten-free by using Udi’s gluten-free bread for my breadcrumbs. I keep this bread in my freezer and when I need breadcrumbs I just take a couple of slices and put them in my food processor and whiz them up.
- 1 (2 to 3-pound) side salmon, skin on
- 2 lemons, juiced
- 4 tablespoons stone-ground mustard
- 1 cup shelled pistachio nuts
- 1/2 cup gluten-free bread crumbs
- 4 tablespoons canola oil
- Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Arrange the side of salmon on an oven proof baking sheet, skin side down. Mix the lemon juice and mustard together in a small bowl and spread sparingly over the top of the salmon.
Coarsely grind the pistachios in a food processer. Add the panko bread crumbs, the oil and salt and pepper, to taste. (The bread crumbs should be slightly wet, as it helps the stick to the salmon.)
Sprinkle the pistachio mixture over the mustard to cover the salmon evenly.
Put in the preheated oven and bake until the salmon reaches the correct doneness, about 15 to 20 minutes. Remove from the oven to a serving platter.