Savory, earthy, and sweet, this Honey Mustard Pistachio Crusted Salmon hits all of its marks in an absolute perfect ten of flavor. Dre was looking for something that brought a little different flavor than he is usually drawn to on the spice rack. Playing with honey mustard, he created this incredibly flavorful, yet subtle blend for his salmon, and after some refining and tuning, it became clear that this was definitely one for the recipe rack.
Hitting two other marks perfectly, this dish is incredibly simple and healthy, two attributes that we love when cooking with multiple sclerosis. The prep is short and sweet, there’s a quick jaunt for the salmon in the oven, which is just long enough to clean up the kitchen with the few dishes you’ve used, and you’re ready to eat. And of course, it’s salmon, which we love for an MS diet, so let’s get cooking!
Ingredients for Honey Mustard Pistachio Crusted Salmon
Like we said, this is quick and simple, and so is the ingredient list. First off, you need a couple of salmon steaks.
While salmon is a fairly common protein to work with, there are a lot of factors you can think of when buying yours. When we have the option, we like to buy wild, fresh fillets. When this is not an option we definitely look for environmentally friendly sourced salmon.
Your condiments and spices for this dish are pretty simple. Olive oil to brush the salmon steaks and mix into the topping, salt, pepper, and Panko bread crumbs. You also need some honey and dijon mustard.
Finally, you need grated parmesan cheese and pistachios. You can get the pistachios chopped or chop them on your own. Yep, that’s it! You’re done at the store!
Putting Together Your Salmon
All right, you’ve got your ingredients, let’s put the salmon together. First things first – preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Pat the salmon fillets dry with a paper towel. Set them on the parchment paper in the baking pan, place aside and allow to reach room temperature as closely as possible prior to cooking. If you have purchased frozen salmon make sure it is completely thawed prior to cooking.
Now for your topping. In a bowl mix together the Parmesan cheese, Panko breadcrumbs and chopped pistachios. Season with half of the salt and pepper and drizzle with about 1 teaspoon of the olive oil. Mix everything together until olive oil is evenly coated on mixture.
Now, in a small bowl, blend your honey and mustard together.
OK, your flavoring is ready, so let’s finish getting the salmon fillets done. First off, and lightly oil, salt, and pepper the skin side of the salmon. Yes, the skin side. When you’re done with that, flip over and do the same process on the steak side.
Once you are done with that, pour your honey mustard on the steaks and spread evenly with a brush.
Finally, evenly spread your pistachio topping over the salmon.
One your topping is on the salmon, it’s ready for the oven!
Place the salmon uncovered in the center rack of the oven and cook at 400 degrees for about fifteen minutes. The pistachios and cheese will slightly brown. When your salmon is done it will be cooked to at least 145 degrees, which is a medium rare for salmon. You can cook longer if you’d like, but this will give it a firm, but not flaky texture and hold some of the moisture.
Pull it out of the oven, and you are ready to serve!
Why we love this dish for MS
We do love cooking with salmon for multiple sclerosis for quite a few reasons. First and foremost, it’s incredibly rich with Omega-3 fatty acids. There is a lot to how MS attacks the body, and a lot that is still unknown, but it is clear that inflammation is a major driver of MS. For that reason, researchers recommend foods that combat inflammation. High in Omega-3 fatty acids, salmon is a great addition to the MS diet. On top of that, Salmon has plenty of great benefits for a healthy heart, is a great protein for weight control, and has overall great health benefits, so we love it.
The other benefit of this dish comes from the pistachios. We don’t use pistachios a lot, so it was fun to get to play with these healthy little nuts! If you’ve read many of our recipes, you know we’re fans of Vitamin B6 for its anti-inflammatory properties. On top of being high in B6, pistachios are also a great source of anti-oxidants, higher than a lot of other nuts and seeds. These are just a couple of the top benefits, but they work for us and we are happy to add these to the ingredient list for this fantastic dish.
Hope you enjoy!
Please visit our Resources page if you are interested in finding some of the tools and gadgets Dre uses to make cooking accessible while combatting MS.
Honey Mustard Pistachio Crusted Salmon
Preheat the oven to 400° and line a baking sheet with parchment paper.
Pat salmon dry and set aside to get as close to room temperature as possible.
In a bowl, mix together the Parmesan cheese, Panko breadcrumbs and chopped pistachios. Season with half of salt and pepper. Drizzled with approximately 1 teaspoon of olive oil and mix to coat.
In a bowl, mix together the honey and the Dijon mustard.
Drizzle skin side of the salmon with olive oil and season with salt and pepper. Flip the salmon over and brush the top with olive oil.
Brush the top of the salmon liberally with the honey Dijon mix. Then coat the salmon with the pistachio mixture.
Bake in the preheated oven for 15 minutes, or until the minimum internal temperature is at least 145°. Enjoy with your favorite side dish!