Ingredients
The following ingredients have 7 Servings
- 2 pounds salmon side (boneless, with skin)
- ⅔ cup pistachios (3.53oz, chopped)
- 1⅓ tablespoons butter (salted or unsalted, melted)
- 1½ tablespoons teriyaki sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon black pepper
- Zest of 1½ limes (plus lime juice for serving)
Instruction
- Start by preheating the oven to 375F/ 190 C/ gas mark 5. Line a large baking sheet with parchment. Place the fish on top skin side down and set aside.
- Make the coating mixture by combining the teriyaki sauce with the mustard. Spread it evenly over the top of the salmon, season with pepper and scatter the lime zest. Set aside while you prepare the pistachios.
- Roughly chop the pistachios and stir in the melted butter (along with a pinch of fine sea salt if using unsalted butter). Alternatively pulse the pistachios in a food processor if you prefer.
- Spread the pistachios over the top of the salmon gently pressing down. Bake in the centre of the oven for 20-22 minutes or until fully cooked. Remove from the oven and serve immediately.