Pistachio Crusted Salmon Recipe
wild rice barley, pepitas, brown butter pancetta kale, apple cider maple mustard vinaigrette, roasted delicata squash
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Ingredients
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General Ingredients
Pistachio Crusted Salmon
Wild Rice Barley Blend
Brown Butter Pancetta Kale
Roasted Delicata Squash
Apple Cider Maple Mustard Vinaigrette
Pepitas Garnish
Method
Cooking Instructions
Prepare the Salmon
Preheat the oven to 400°F (200°C). Season the salmon fillets with salt and pepper. Press the chopped pistachios onto the top of each fillet to create a crust.
Roast the Delicata Squash
On a baking sheet, toss the sliced delicata squash with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes until tender and caramelized.
Cook the Grains
In separate pots, cook the wild rice and barley according to package instructions until tender. Drain and set aside.
Prepare the Kale
In a large skillet, cook the diced pancetta over medium heat until crispy. Add the chopped kale and cook until wilted. Remove from heat.
Bake the Salmon
Place the salmon fillets on a greased baking sheet and bake for about 12-15 minutes until the salmon is cooked through and the pistachio crust is golden.
Make the Vinaigrette
In a small bowl, whisk together apple cider, maple syrup, and mustard. Drizzle over the cooked grains and kale.
Serve
On each plate, layer the wild rice and barley mixture, top with sautéed kale, and place the pistachio crusted salmon on top. Serve with roasted delicata squash on the side and drizzle with the vinaigrette.