The Yom Tov Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, a home essentials store in Crown Heights.
The presenter is Brooklyn-born Mrs. Gitty Rappoport who resides in Crown Heights with her husband and children and is an inspiring speaker to women and girls.
In this new online series, Rappoport presents 10 recipes over the next 6 weeks to make your Yom Tov more delicious and festive for the exciting month of Tishrei 5778.
This week: Pistachio Crusted Salmon
A side of salmon gets a zingy lemon-mustard glaze and then a panko pistachio crust. The crust keeps the salmon super moist and by the time it’s done cooking you can whip up this really easy yet impressive side of wild mushroom and wilted spinach.
You will need:
1 side of salmon
2 lemons (juiced)
4 tbsp Dijon mustard
1 cup ground pistachios
1/2 cup Panko bread crumbs
2 tbsp olive oil
Salt and pepper to taste
Preheat the oven to 400. Place the salmon in an oven proof dish, skin side down.
Mix the lemon juice and mustard together to form a paste and smear it on the salmon.
In a small bowl combine the pistachios, Panko crumbs and olive oil. Season with salt and pepper. Press the pistachio mixture onto the salmon until fully covered.
Bake for 15-20 minutes.