Easy to make & flavorful to a fault, we thought, but then the pistachios I used WERE already seasoned! I followed your recipe, but also added a bit of freshly squeezed lemon juice, something I almost always do with baked salmon! Many thanks for this great keeper of a recipe! [Made & reviewed in Zaar Stars recipe tag]
This wasn't as flavorful as I had hoped. Next time I will add salt and pepper to the nut mixture, and probably double the amount of nuts so it has more of a nutty flavor.
This a a fantastic way to fix salmon fillets. I did paint the tops with some honey to adhere the mix on top only, and the taste was wonderful. Squeezed some juice from lemon slices and Voila--a great meal. Made for Seafood & Fish Event in Cooking Photos.
We got fresh Iranian Pistachios at our local Turkish deli in Pittsburgh. They are wonderful, still green & red inside and I figured I should make something with them. I used this recipe and cut down the cayenne pepper to a pinch & added a little black pepper & salt. I cooked them on olive oil lined aluminum foil with green peppers on the charcoal BBQ & they came out very tasty.
Easy and tasty, comes out great, like in the restaurant. thanks
Fantastic! Used wild Alaskan Salmon. The skin was still on the fillet so I topped the filet with the pistachio mixture. The cayenne gave it a nice kick, the cilantro gave the salmon a subtle background flavor, and the pistachios were just plain good. Lovely with rice and tomato salad.