1/2 cup of roasted and salted pistachio kernels very finely chopped
3 tablespoons of panko breadcrumbs
2 tablespoons of olive oil
1 tablespoon of grated fresh grapefruit zest
1 tablespoon of honey
1 teaspoon of Dijon mustard
4 (6-ounce) of skin on salmon fillets
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
- Preheat the oven to 350°F.
- Combine the pistachios, panko, oil, zest, honey and mustard in a bowl.
- Season the salmon with the salt and pepper. Heat a large nonstick skillet over medium heat until hot. Add the salmon, skin-side up, and cook until lightly browned, about 3 minutes. Turn the salmon over and remove the skillet from the heat.
- Spread the pistachio mixture evenly over the top of each salmon fillet. Place the skillet in the oven and bake until the fish flakes easily with a fork, about 8-10 minutes.