Celebrating National Pistachio Day with Pistachio Salmon

So today is National Pistachio Day. According to the National Day Calendar website, one way to observe this day would be with by eating a bunch of Pistachios or trying new recipes such as Lemon-Pistachio Truffles. Oh yeah, I love Truffles. And doesn’t a Lemon-Pistachio Truffle sound lovely?

Years gone by, we kept a giant jar of Pistachios in the pool room of our house. Back then, we had a friend who hung out with Hubby and they shot pool while eating Pistachios. I like Pistachios with chocolate on Cannolis or creamy Spumoni Ice Cream. The last time we bought Pistachios was so that I could create a nose for a turkey cheese platter. (Yep, you read that right). Hubby didn’t mind, he ate the nuts.

Did you know

  • California produces about 300 million pounds of pistachios each year, accounting for 98 percent of America’s production.
  • The pistachio tree grows to about 20 feet tall needing little or no rain.
  • In the Middle East, people call the pistachio the smiling nut.
  • In Iran, they claim they have pistachio trees still living that are 700 years old!
  • In China, people call the pistachio the happy nut.

Best of all, Pistachio Crusted Salmon is delicious!

Pistachio Salmon
1/3 cup Pistachios, finely chopped
1/4 cup Panko (Japanese) bread crumbs
1/4 cup Parmesan Cheese
1 Salmon Filet (1 lb)
1/2 teaspoon Salt
1/4 teaspoon Pepper

Heat oven to 400 degrees.

Place Pistachios in a coffee grinder or small food processor. Pulse several times to finely chop the pistachios.

In a shallow bowl or pie pan, toss chopped pistachios with bread crumbs and Parmesan Cheese.

Line a rimmed baking sheet with foil. Spray liberally with cooking spray. Place salmon on the prepared baking sheet, skin side down. Sprinkle with salt and pepper.

Top salmon with the pistachio mixture, pressing down with the palm of your hand to adhere the nut mixture to the salmon flesh.

Bake, uncovered, until salmon just begins to flake easily with a fork, about 15 to 20 minutes.

Serve with a leafy salad and a green vegetable such as snow peas or asparagus spears.

Original Recipe: Taste of Home

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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