Salmon with pistachio crust
by Tavolino
Tender salmon fillet under a crispy pistachio-Parmesan topping, served on an aromatic fennel and orange vegetable bed. An elegant and healthy fish dish for special occasions.
Ingredients
- Fennel 500 g
- red onion 1
- organic oranges 2
- olive oil 2 tbsp
- salt to taste
- pepper to taste
- thyme 4 sprigs
- Grana Padano 100 g
- pistachio kernels 60 g
- whole wheat breadcrumbs 30 g
- salmon fillets 600 g
- white wine vinegar 1 tsp
- parsley 0.5 bunch
Preparation
- 1
Clean and wash the fennel, then cut into wedges. Peel the onion and cut into wedges as well.
- 2
Toss the fennel and onion with 1 tbsp olive oil, salt, and pepper.
- 3
Spread the vegetables on a baking sheet and roast at 200 °C (convection 180 °C) for approx. 18–20 minutes. Turn once during cooking.
- 4
Wash the oranges in hot water. Grate the zest, cut out the segments, and collect 3 tbsp of juice.
- 5
Wash the thyme, shake dry, and pluck the leaves.
- 6
For the crust, finely grate 80 g of Grana Padano.
- 7
Mix the cheese with 60 g of chopped pistachios, 30 g of breadcrumbs, orange zest, thyme, and a pinch each of salt and pepper.
- 8
Pat the salmon fillets dry and lightly salt the top side.
- 9
Distribute the pistachio mixture evenly over the salmon fillets and press down lightly.
- 10
Cook the salmon at 220 °C (convection 200 °C) for approx. 6–8 minutes until golden brown.
- 11
Wash the parsley, shake dry, and finely chop.
- 12
Mix the orange segments, the collected juice, 1 tsp white wine vinegar, and half of the parsley.
- 13
Toss the roasted fennel-onion vegetables with the orange dressing and season to taste with salt and pepper.
- 14
Arrange the vegetables on plates, place the salmon on top, and garnish with the remaining parsley and the rest of the Grana Padano.