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A prize-winning recipe...
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1 cup |
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salted
dry-roasted pistachio nuts, chopped |
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½ cup |
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packed brown
sugar |
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3 Tbs |
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fresh lemon
juice |
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1 tsp |
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dried dill
weed |
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1 tsp |
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coarsely
ground black pepper |
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Six 6-ounce |
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skinless
salmon fillets |
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¼ cup |
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purchased
basil pesto (optional) |
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1 |
Preheat oven to
425°F. |
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2 |
In a small bowl,
combine pistachio nuts, brown sugar, lemon juice,
dill weed, and pepper; set aside. |
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3 |
Place salmon fillet
in a greased, foil-lined 15x10x1-inch baking pan.
Measure thickness of fish. Spoon pistachio mixture
evenly on each fillet. Gently press in place to form a
crust. |
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4 |
Bake 6 to 8 minutes
for each ½-inch thickness of fish or until fish flakes
easily when tested with a fork. Pass pesto to serve with
fish. |
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Servings: 6 |
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Recipe Source |
| Better
Homes and Gardens |
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