Pistachio Crusted Salmon with Balsamic Vinegar Reduction
4 T. Dijon mustard
1 ½ T. maple syrup
½ cup pistachio nuts
4 salmon filets, skin removed
Salt and pepper to taste
2 T. OLIVE MILL olive oil (or macadamia oil)
1/3 c. OLIVE MILL Traditional Balsamic
Heat oven to 350. In a small bowl, mix together mustard and maple syrup; set aside. Place pistachios in a small, sealed bag and break them into small pieces with a rolling pin. Transfer to a plate. Sprinkle salmon fillets with salt and pepper. Coat one side of each fillet with about 1 T. of mustard mixture. Place each fillet coated side down into the crushed nuts, pressing gently. Heat oil in a large, oven-proof skillet over medium-high heat. Place the salmon, crusted side down, into the skillet. Cook without moving until golden brown, about 2-3 minutes. Flip fish and place skillet in oven for about 4 minutes until cooked through. In separate small pan, simmer balsamic and reduce by half. Transfer each fillet to plate and drizzle with reduction. Serve immediately.
