In her much-loved cookbook Hip Kosher, author Ronnie Fein writes "Mustard and pistachios bring out the best in salmon. This recipe is so easy and the fish so flavorful that it’s probably the one I make most often."
Tip: Fein says it a good idea to "keep some crushed nuts (pistachios, almonds, and so on) in small airtight bags in the freezer so that you don't have to process them every time you need them for a recipe."
Make it a Meal: Try this recipe with Green Beans with Pecans and Date Syrup and steamed brown rice or this Israeli Couscous with Cherries and Pine Nuts. For a more elaborate menu for Shabbat, holidays, or dinner parties, start with an Heirloom Tomato Salad with Goat Cheese and Arugula or cookbook author Kim Kushner's Avocado, Hearts of Palm, Edamame & Za’atar Salad. Round out the main menu with Roasted Fairy Tale Eggplants with Mint and Feta, and finish with a shareable Giant Jam Thumbprint Cookie.
Recipe reprinted with permission from Hip Kosher, 2008, Da Capo Press
Edited by Miri Rotkovitz
- 4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons finely grated fresh lemon peel
- Freshly ground black pepper, to taste
- 2 tablespoons crushed pistachios
1. Preheat the oven to 475 degrees Fahrenheit (250 degrees Celsius). Place the salmon in a baking dish.
2. Mix the olive oil, mustard, and lemon peel and spread this mixture evenly over the surface of the fish. Sprinkle with pepper and scatter the nuts evenly on top.
3. Roast for about 12–15 minutes, depending on thickness, or until nearly cooked through but still darker in the thickest part of the center.