Salmon with Horseradish Pistachio Crust

ByElina

Ingredients

  • 6 salmon fillets (4 ounces each)
  • 1/3 cup sour cream
  • 2/3 cup dry bread crumbs
  • 2/3 cup chopped pistachios
  • 1/2 cup minced shallots
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons prepared horseradish
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1/2 teaspoon grated lemon or orange zest
  • 1/4 teaspoon crushed red pepper flakes
  • 1 garlic clove, minced

Directions

  • Preheat oven to 350°. Place salmon, skin side down, in an ungreased 15x10x1-in. baking pan. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops of salmon fillets, pressing to help coating adhere. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Test Kitchen tips

  • Any nuts may be substituted for the pistachios. Some of our favorites are almonds and pecans.
  • Make sure to use plain horseradish, not horseradish sauce or creamed horseradish.
  • One tablespoon of horseradish adds a nice mild flavor, but feel free to increase to 2 or 3 tablespoons if you like a little more bite.
  • This nutty coating also adds a nice crunch to chicken and pork.
  • For easier cleanup, line baking pan with foil.
Nutrition Facts

1 salmon fillet: 376 calories, 25g fat (5g saturated fat), 60mg cholesterol, 219mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

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