Saturday, September 11, 2010
2 salmon fillets, 6-8 ounces each
1 tablespoons spicy brown mustard
½ teaspoon ground cumin
¼ teaspoon chopped fresh thyme
pinch of salt
1/2 cup shelled raw pistachios
¼ cup toasted bread crumbs
1 Tablespoon olive oil
Fresh thyme sprigs for garnishing
Toast the pistachios in a dry pan over medium heat until fragrant and lightly toasted. Pulse the pistachios in a food processor, only to the point that they reach a medium fine texture. Mix with the breadcrumbs. Spread this mixture onto a plate.
2. Stir the cumin, dried thyme, and salt into the mustard. Coat the top of each salmon fillet with
Press into the pistachio and breadcrumb mixture to coat.
Heat a large skillet over high heat, and add the olive oil. Sear the salmon fillets, pistachio side down, over medium-high heat, until a crust has formed, about 2-3 minutes.
Remove the fillets from the pan. Place them in an ovenproof dish greased with a little olive oil. Bake in the oven for 10-15 minutes. Serve with a sprig of thyme and a lemon wedge.