Baked Side of Salmon with Pistachio Herb Crust

Serves: 8-10

Preparation Time: 25 minutes

Baking Time: 25-30 minutes

Method

Preheat the oven to 150°C (130°C fan-forced). Line a large oven tray with non-stick baking paper.




Place the salmon on the oven tray, skin side down. Drizzle with the olive oil and use your fingers to spread it to coat the surface. Season well with salt and pepper.




To make the Pistachio herb crust, combine all the ingredients in a medium bowl and mix well. Spread evenly over the salmon to form a crust. Bake in preheated oven for 25-30 minutes for medium, or until cooked to your liking.




Meanwhile, to make the Lemon mayonnaise, put egg yolks, lemon juice and mustard in a small food processor (or use a stick/hand blender) and process to combine.




With motor running, gradually add the oil in a very thin, steady stream until thick and all the oil has been incorporated.




Season with salt and pepper and a little extra lime juice to taste, if desired.




Add enough warm water to thin to desired consistency.




Transfer the salmon to a serving platter.




Serve warm or at room temperature with the Lemon mayonnaise and lemon wedges.




Baker’s Tips



• The Pistachio herb crust mixture is also delicious served fresh sprinkled over prawns or barbecued white fish (such as flathead or whiting) or chicken.


• This mayonnaise is a great one to have on hand to serve alongside any barbecued or roasted fish, chicken or meats as well as cold seafood such as prawns.

Recipe presented by Bake Club and NEFF.