Pistachio Baked Salmon Recipe

As part of my “30 before 30” challenge, I’ve decided to try to tackle at least one new recipe every month. This means the recipe has to be somewhat of a success to count toward the challenge. For instance, the basil and dill eggs I managed to catch on fire the other night would not count (we have a glitchy burner that has no concept of “low heat,” which I was not aware of).

Last week I was in the mood to cook Pete dinner (this rarely happens as he is almost always the maker of dinners), so I headed to the grocery store and flipped through an issue of Taste of Home magazine. I decided to make the Pistachio Baked Salmon, which sounded easy enough.  That was before I realized most cooking magazines assume you have a food processor and a grocery store that sells unshelled pistachios. Needless to say, I spent a good 35 minutes taking the shells and skin off of pistachios and chopping them up, but it’s not like I had anything better to do while watching Bethenny Getting Married. Anyway, below is the recipe for you fellow salmon lovers out there! I think it was pretty darn tasty, especially since I am notoriously known as the girl who can’t even microwave Easy Mac without the smoke alarm going off (note to self: next time, add water).

6 ServingsPrep/Total Time: 25 min.

6 salmon fillets (6 ounces each)
1 cup pistachios, chopped
1/2 cup packed brown sugar
3 tablespoons lemon juice
1 teaspoon dill weed
1 teaspoon pepper

Place salmon in a greased 13-in. x 9-in. baking dish. Combine the remaining ingredients; spoon over salmon.
Bake, uncovered, at 425° for 12-15 minutes or until fish flakes easily with a fork. Yield: 6 servings.

Nutrition Facts: 1 fillet equals 505 calories, 28 g fat (5 g saturated fat), 100 mg cholesterol, 194 mg sodium, 25 g carbohydrate, 2 g fiber, 39 g protein.

Check it out, it even vaguely resembles the magazine photo!

Are there any others out there who are helplessly trying to tackle the kitchen after years of microwaveable dinners?


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