I’ve been making this salmon dish for a while. It’s a crowd-pleaser that always gets accolades when I serve it, and it’s really simple to make! I roasted this dish in my Wolfgang Puck Pressure Oven that I got from work.
1 2-pound side salmon, skin on
4 tablespoons stone-ground mustard
3 TLBs fresh squeezed lemon juice
1 clove garlic, minced
1 cup shelled pistachio nuts
1/2 cup Italian panko bread crumbs
4 tablespoons canola oil
Salt and freshly ground black pepper
Preheat the Wolfgang Puck Pressure Oven to 450 degrees. Line the drip/baking pan with aluminum foil. Rinse salmon and pat dry. Place salmon on baking pan, skin side on bottom.
Mix the mustard, garlic, and lemon juice together and spread on top of the salmon. Grind the pistachios and mix with the panko bread crumbs, oil, and salt and pepper to taste. Cover the salmon evenly with the pistachio mixture.
Place in oven, put in roast mode, close the door, move vent release valve to seal, move the sealing lever to bottom position, and roast in pressure mode about 10-12 minutes.
The salmon comes out amazing in the Wolfgang Puck Pressure Oven.
Note: Salmon cook time depends on the thickness of the fillet. Start checking at 8 minutes. The FDA recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit.
I made this carrot juice with my NutriPro Juicer from work. I just cut up an apple, a lb of carrots, and a lemon, peeled and seeded. Added some ice, and it is pretty good. The carrots make it sweet.
Brought a NutriPro Juicer home from work and made a variation of Diana Stobo’s Green Juice Cleanse using cucumbers, green apples, lemons, fennel bulbs, chard, parsley and celery. Feeling healthier already! The recipe can be found here >>
Cooked this on our T-fal OptiGrill. Delish!! I’ll share the recipe in a few days!
So excited to be testing out the T-fal OptiGrill from work this weekend. Made this awesome beef tenderloin with mushrooms & blue cheese. I love grilling and this grill made it easy. I simply chose the red meat button and pulled the meat off when the grill indicated that the meat was ready (I like rare – medium rare).
I’ve been cooking with the Wolfgang Puck Pressure Oven that our company is currently marketing. I made my signature salmon in it tonight!
- 1 (2 to 3-pound) side salmon, skin on (preferably WIld Alaskan)
- 4 tablespoons stone-ground mustard
- Juice from 2 lemons
- 1 clove garlic, minced
- 1 cup shelled pistachio nuts
- 2 chopped tablespoons of fresh tarragon
- 1/2 cup Italian panko bread crumbs
- 4 tablespoons canola oil
- Salt and freshly ground black pepper
- (Optional) 3 shallots, caramelized
Preheat oven to 400 degrees
Place salmon on baking pan, skin side on bottom. Mix the mustard, garlic, and lemon juice together and spread on top of the salmon.
Grind the pistachios and mix with the panko bread crumbs, oil, tarragon, and salt and pepper, to taste. Cover the salmon evenly with the pistachio mixture and bake in pressure mode about 15 minutes.
If you opted to, top with the caramelized leeks. Yumm!!
Snapped these quick pics while getting the deck ready for Spring!
Made a Garlic, Rosemary, and Panko Tilapia tonight. Had a bib lettuce, tomato, and spiced/candied pecan salad on the side. Awesome!!
Yesterday, my boyfriend and I drove out to Hillsborough for a little day trip. In Eno Gallery, we ran across a little bird made from found objects by Jim and Tori Mullan. Love it!