3-pound side of salmon, skin removed
1 heaping cup (5 ounces) shelled unsalted pistachios
½ cup or more prepared pesto*
1. Preheat oven to 375°.
2. Using tweezers or your fingers, remove any bones running down fish. Place fish on baking sheet.
3. Put pistachios in bowl of food processor and process until coarsely ground. Do not over-process, as you want small, discernible pieces, not powder.
4. Spread ½ cup pesto thickly on top of salmon, draining off most of the oil from the pesto as you go. You may need more pesto if salmon is not thickly and completely covered.
5. Pack ground pistachios on pesto to cover fish evenly. You should have a thick nut crust. Remove any loose nuts that have fallen on the baking sheet to prevent burning.
6. Bake for 22 to 24 minutes, or until desired doneness. Do not overcook. It is important that the fish be juicy and moist.
7. Let cool for 2 to 3 minutes. Using a very sharp knife, cut into 6 to 8 portions. Serve immediately, pouring any pan juices over fish.
Cook's Notes: Contadina works beautifully in this recipe. Available in the refrigerated section of most supermarkets.
Based on individual serving.
Calories: 470
Total Fat: 33 g
Carbohydrates: 4 g
Protein: 39 g
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