A few years ago, tahini took its place in the spotlight. People discovered the sesame paste, usually used in hummus, could be used in cookies, cakes, salad dressings, sauces as well as in other places. Soon halvah also had its day, becoming a star ingredient in tart doughs and rugelach. But halvah is a wonderful treat on its own. During my childhood, I’d only been…
A few years ago, tahini took its place in the spotlight. People discovered the sesame paste, usually used in hummus, could be used in cookies, cakes, salad dressings, sauces as well as in other places. Soon halvah also had its day, becoming a star ingredient in tart doughs and rugelach. But halvah is a wonderful treat on its own.
During my childhood, I’d only been exposed to halvah sold in bars by the cash register in delis, but when I went to Jerusalem, I was wowed at the market to see towering rounds of halvah at places like Halvah Kingdom, which were topped (and studded or swirled) with various ingredients like dried fruit, nuts, rose petals, cocoa, coffee beans, and chocolate amongst the reported one hundred varieties that they make. The halvah was like nothing I’d ever put in my mouth; you could taste the quality of the sesame seeds used in every crumbly bite. (If you want a taste of outstanding halvah in the U.S., check out Seed & Mill.)
Doubling down on all things green with these matcha and pistachio shortbread cookie bars. A buttery, melt-in-your-mouth texture and a crunchy granulated sugar topping will have you clamoring for more. This flavorful twist on a classic butter shortbread is a matcha made in heaven, combining two green ingredients in one brightly colored cookie that has […]
Doubling down on all things green with these matcha and pistachio shortbread cookie bars. A buttery, melt-in-your-mouth texture and a crunchy granulated sugar topping will have you clamoring for more.
This flavorful twist on a classic butter shortbread is a matcha made in heaven, combining two green ingredients in one brightly colored cookie that has a unique flavor that’s all its own.
So you know those sound illusions where you can trick your brain into hearing a completely different word depending on what you’re focusing on? (Yanny/Laurel is the one example that went viral not too long ago).
Well, this recipe is sort of like that, with a combination of matcha and pistachio (what would you call that… Mastachio? Pistacha?)
Take a bite and think matcha, and you’ll taste bright and grassy matcha.
Think about pistachio and you’ll definitely taste the nuttiness.
Think about nothing specific and you’ll just taste pure deliciousness, sweet and salty and just plain lovely.
This is a more traditional shortbread than my previous shortbread recipes: the most notable difference being the lack of egg here. While the egg adds stability for sure, it’s definitely not a traditional shortbread and results in a texture more like a sugar cookie. This eggless shortbread has a ‘shorter’ texture, short being the moniker used to describe that crumbly, melt-in-your-mouth characteristic that’s so unique to shortbread.
Pistachio crusted salmon is the perfect easy dinner to impress! The fish is irresistible with a crunchy topping of nuts and Parmesan cheese. Looking for an easy dinner to impress everyone? Try this Pistachio Crusted Salmon! This method for cooking fish seems like something you’d get at a restaurant, but it’s so simple to make. The aroma wafting from the oven will have you salivating before the food even reaches your plate! Each bite of tender fish and the crunchy, Parmesan pistachio topping makes you immediately want to take another. We inhaled this over here: and it’s now our go-to for entertaining (or a romantic meal). Here’s more about this tasty salmon recipe! Ingredients for pistachio crusted salmon The ingredient list for pistachio crusted salmon is short: and it takes no time at all to put together. Mealtime win, over here! Every time we make it, people want seconds. (Really.) Here’s what you need for this easy dinner recipe: Salmon (wild caught if possible, see below) Dijon mustard Honey Pistachios Italian panko (see more below) Grated Parmesan cheese (that’s the kind that’s the texture of sand, not shredded) Salt and pepper Best salmon to buy An important part of this […]
Pistachio crusted salmon is the perfect easy dinner to impress! The fish is irresistible with a crunchy topping of nuts and Parmesan cheese.
Looking for an easy dinner to impress everyone? Try this Pistachio Crusted Salmon! This method for cooking fish seems like something you’d get at a restaurant, but it’s so simple to make. The aroma wafting from the oven will have you salivating before the food even reaches your plate! Each bite of tender fish and the crunchy, Parmesan pistachio topping makes you immediately want to take another. We inhaled this over here: and it’s now our go-to for entertaining (or a romantic meal). Here’s more about this tasty salmon recipe!
Ingredients for pistachio crusted salmon
The ingredient list for pistachio crusted salmon is short: and it takes no time at all to put together. Mealtime win, over here! Every time we make it, people want seconds. (Really.) Here’s what you need for this easy dinner recipe:
Salmon (wild caught if possible, see below)
Dijon mustard
Honey
Pistachios
Italian panko (see more below)
Grated Parmesan cheese (that’s the kind that’s the texture of sand, not shredded)
Salt and pepper
Best salmon to buy
An important part of this pistachio crusted salmon recipe is buying a great piece of fish! This recipe is at its best with a high quality of fish. Here are some tips on the best salmon to buy:
Fresh salmon is best. You can find decent frozen salmon. But for the very best salmon, buy it fresh from your local seafood counter.
Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor.
Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but more of a splurge. Avoid Atlantic salmon as it is typically farmed salmon.
What’s panko? Is there a substitute?
One secret to the crunchy topping on this pistachio crusted salmon is panko. What it is? Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. You can use either panko or breadcrumbs in this recipe, but we prefer panko because it’s the crunchiest! Look for Italianpanko or Italian breadcrumbs, which contain seasonings and salt. It’s easily available in most grocery stores and online. If you can’t find Italian panko, here’s what to do:
Use regular panko and add salt and Italian seasonings. Mix 2 tablespoons panko with 1 pinch kosher salt and 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil)
Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.
How to make this recipe gluten free?
Can you make pistachio crusted salmon gluten free? Yes. Look for gluten-free panko or breadcrumbs in stores or online to make this a gluten free recipe. You can also omit the breadcrumbs, but keep in mind the topping will be less delightfully crunchy (but still delicious).
You can also make this recipe dairy free: skip the Parmesan cheese or use vegan Parmesan!
How to know when the salmon is done
This pistachio crusted salmon is so simple. Just mix together the Dijon mustard and honey, brush it on top, and sprinkle the top with the pistachio panko Parmesan mix! Pop it in the oven and it should take between 10 and 15 minutes to bake. How to know when salmon is done?
Cook until the salmon just starts to flake when pricked with a fork.
The internal temperature should measure 125 to 130 degrees Fahrenheit in the center of the fish.
Be careful not to overcook. We prefer our salmon cooked to medium: to us, there’s nothing worse than a dry piece of fish. Keep an eye on it and don’t overdo it!
Sides to serve with pistachio crusted salmon
This pistachio crusted salmon is so delicious, we hope you’ll want to make it part of your regular dinner recipe rotation! Want to make an easy side to go with it? Here are a few ideas we like:
2 tablespoons Italian panko (or Italian breadcrumbs)*
2 tablespoons grated Parmesan cheese
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer.
In another small bowl, mix together the finely chopped pistachios, Italian panko, and Parmesan cheese. Sprinkle the pistachio mixture on top of the fish.
Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately.
Notes
*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko, mix 2 tablespoons panko with 1 pinch kosher salt and 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil).
Category:Main Dish
Method:Baked
Cuisine:Salmon
Keywords: Pistachio crusted salmon
More salmon recipes
Salmon is the perfect meal for an in-laws visit or an easy dinner! Here are a few of our top salmon recipes:
My mom will often turn down the sweet, gooey confections that I prefer, but she can never say no to a thin, crispy cookie. I created these unique cookies with her in mind. The olive oil pairs well with the pistachios and lemon in this recipe. The olive…
My mom will often turn down the sweet, gooey confections that I prefer, but she can never say no to a thin, crispy cookie. I created these unique cookies with her in mind. The olive oil pairs well with the pistachios and lemon in this recipe. The olive oil flavor here is subtle, but there is still a trace of fruitiness and spice, and the sweet lemon glaze is a nice partner. Notes: This dough is very forgiving, so if it cracks at all while you are rolling it out, you can patch it up easily. I call for a 2 in [12 cm] biscuit cutter, but smaller sizes also work well, just take a few minutes off the baking time. You can leave out the pistachios if needed; replace it in the dough with equal parts flour. Olive Oil Sugar Cookies with Pistachios and Lemon Glaze From The Vanilla Bean Baking Book PRINT RECIPE 1/3 cup [43 g] shelled pistachios, plus 1/3 cup [43 g] chopped for sprinkling 2 cups [284 g] all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons [57 g] unsalted butter, at room temperature 3/4 cup [150 g] granulated sugar 1/4 cup [30 […]
This parmesan pork tenderloin is sponsored by the National Pork Board! Parmesan pistachio pork tenderloin is what’s for dinner tonight! This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen. Today I’ve partnered with the […]
Parmesan pistachio pork tenderloin is what’s for dinner tonight!
This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen.
Today I’ve partnered with the National Pork Board and their Pork as a Passport Campaign to bring you this delish stuffed pork tenderloin recipe. Pork tenderloin is so underrated. We love it as a weeknight meal, and it doesn’t take very long to cook either. Bonus!
Pork tenderloin is also incredibly lean, making it one of our favorite meats for dinner. And we’re not alone! Pork is the number one consumed protein globally, and it really allows you to explore different cultures when it comes to cooking, especially when we’re not traveling as much. I’ve made many versions in this past, and it’s a great way to elevate your weeknight meal with tons of flavor. It feels special!
I’m excited to add this new one to the list. Pork is a fantastic way to transport you from your kitchen and experience exciting new flavors and dishes from cultures around the world. It’s also such a versatile cut of meat, one that can continuously bring a whole new life to the dinner table.
That’s why we’re making this parmesan pistachio pork tenderloin today! It is absolutely loaded with flavor – while using minimal ingredients. That’s a must during this busy season.
Yes!
I absolutely LOVE the parmesan pistachio combo. Let me tell you how it goes down!
I find that throwing the pistachios in a food processor makes them the perfect consistency. So we combine the pistachios with ricotta and parmesan cheese to make the most incredible filling. It’s cheesy and nutty and savory and delicious. You can eat it with a spoon, but we’re going to stuff it in the pork tenderloin.
I chop a ton of herbs – things like parsley and sage, though you can use what is in season! – to throw in the filling too. This combination is also ridiculously flavorful and adds wonderful aromatic value too.
Another reason I love pork tenderloin? The options for side dishes are endless. You can serve this with some roasted vegetables or even mashed potatoes. You can throw it on top of a salad. If you’re utilizing leftovers, you can even throw it on a sandwich!
Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. You want to have a flat surface to work on. I place a piece of plastic wrap over top of the pork and use a meat tenderizer to pound it out to even thickness. Season the inside with salt and pepper. Repeat with the other tenderloin.
Place the pistachios in a food processor and blend until small crumbs remain. In a bowl, combine the pistachios with the ricotta, parmesan cheese, garlic and egg. Add a big pinch of salt and pepper. Stir to combine.
Divide the mixture evenly between the 2 tenderloins. Spread the ricotta mixture on top of the pork, leaving 2 inches or so around the edges so you can roll it up. Sprinkle the chopped herbs on top.
Tightly roll up the tenderloins and tie each with kitchen twine. Season the entire outside with the salt and pepper.
Place the pork on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees F. Let the pork rest for 20 minutes before slicing.
This post has been updated as of 21/07/2021 Every time rhubarb season rolls around, I’m IN on it, buying it as often as I can make an excuse to! This recipe is for a super simple rhubarb tart, which really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert! Ingredients for this Simple Rhubarb Tart: Puff pastry (shop bought or home made) Rhubarb Sugar Pistachios (or your favourite nut) Egg The New Art of Cooking: A Modern Guide to Preparing and Styling Delicious Food For the past few years I’ve been lucky to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, most talented person! Her book, The New Art of Cooking, came out in 2018 which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best. After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that […]
Every time rhubarb season rolls around, I’m IN on it, buying it as often as I can make an excuse to! This recipe is for a super simple rhubarb tart, which really lets the flavour shine. It’s possibly the simplest a rhubarb tart can get, with only 5 ingredients needed to bake up the prettiest dessert!
Ingredients for this Simple Rhubarb Tart:
Puff pastry (shop bought or home made)
Rhubarb
Sugar
Pistachios (or your favourite nut)
Egg
The New Art of Cooking: A Modern Guide to Preparing and Styling Delicious Food
For the past few years I’ve been lucky to assist Frankie Unsworth, an amazing food stylist who just is the loveliest, most talented person! Her book, The New Art of Cooking, came out in 2018 which is centred around delicious recipes with specific styling tips for each and every one. There are also notes on helpful tools to buy and sneaky methods to use to make food look its best.
After reading the whole book last year, the 5-ingredient rhubarb tart from was stuck in my mind and, once the rhubarb started to appear in the market, it was destiny that I would make it.
How to make rough puff pastry for rhubarb tart:
I made my life a bit more complicated by making my own rough puff pastry for the tart – see here for my tutorial on how to make some yourself! But if you stick to using shop bought stuff (especially if you can get the all-butter puff), it’s going to be incredibly delicious too.
A simple frame of puff pastry is filled with sugar, pistachios and rhubarb before baking. It’s almost like a galette but more sophisticated thanks to the sharp, neat edges of the square pastry. As an optional extra, Frankie recommends brushing honey over the rhubarb to make it shiny! It’s a bit fiddly as you need to do some measuring to make it all fit together perfectly, but that really is the hardest part!
320 or 375g (11.5 or 13.5 ounces) ready-rolled puff pastry (see notes)
To serve:
2 tbsp clear honey, warmed
6 tbsp creme fraiche or ice cream
Instructions
Preheat the oven to 200°C (180°C fan / 400°F). Line a large baking tray with baking parchment.
Very finely chop the pistachios (or pulse in a food processor). Place in a small bowl with the sugar and mix well.
In a separate small bowl, beat the egg until smooth.
Trim the tough ends and leaves off of the rhubarb. Cut each stalk into 20cm (8-inch) lengths.
Unroll the pastry and lay it out on a work surface. Trim to a 25cm (10-inch) square. Using the tip of a knife, make an incision all the way around the square about 2.5cm (1-inch) in from the outside edge. Do not cut all the way through. The rhubarb will sit within the resulting 'frame'. Transfer to a piece of baking parchment so you can move it around freely.
Cut four 22.5 x 2.5cm (9 x 1 inch) strips out of the remaining pastry. Brush the scored pastry 'frame' with the beaten egg, then lay the strips of pastry over it. You don't want the strips to overlap so place each strip flush against the next and continue all the way around to make a frame. If at any point the pastry feels warm and is hard to work with, transfer to the fridge to chill for 10 minutes. Brush the strips with more egg wash.
Prick the base all over with a fork then scatter three quarters of the pistachio mixture over it evenly.
Transfer the pastry to a baking tray and bake for 15 minutes. Remove from the oven and arrange the rhubarb as tightly and neatly as possible in a row inside the frame.
Scatter the remaining pistachio sugar haphazardly over the rhubarb and flick a little water over it. Bake for a further 15-20 minutes until the pastry is golden, the base is crisp, and the rhubarb tender.
To serve, brush the rhubarb with a little warmed honey (if using) and cut into portions. Add a dollop of creme fraiche or ice cream.
You can make your own rough puff pastry using this recipe and use that instead of the ready-rolled puff pastry.
The amount of rhubarb needed is going to depend on how thick the stems are. Frankie recommends 5-7 sticks when using the thick stuff. I was using much thinner stems and needed 12 stems (which weighed around 300g).
This will be very easy to vegan-ise: use a ready made puff pastry that is vegan friendly (most of the ones in the supermarket are). Mix 2 tbsp non-dairy milk with 2 tbsp maple syrup and use that instead of the egg wash. Lastly, brush the rhubarb with maple syrup instead of honey and serve with non-dairy vanilla ice cream!
With lovely layers of moist chocolate cake, dark chocolate ganache, crunchy chocolate crumble and a luxurious pistachio buttercream, this chocolate pistachio naked cake is a three-layer masterpiece! Naked cakes (called so because they don’t have an outer layer of frosting) are impressive and surprisingly easy to assemble, resulting in a stunning presentation that shows off […]
With lovely layers of moist chocolate cake, dark chocolate ganache, crunchy chocolate crumble and a luxurious pistachio buttercream, this chocolate pistachio naked cake is a three-layer masterpiece!
Naked cakes (called so because they don’t have an outer layer of frosting) are impressive and surprisingly easy to assemble, resulting in a stunning presentation that shows off the different layers of texture and flavor.
It’s January again… and you know what that means.
It’s Taylor’s birthday!
Which means… cake. Chocolate cake, if we’re being specific.
I didn’t have any grand plans to make an over-the-top fondant-covered masterpiece this year (been there done that have no desire to do it again lol), but still wanted to make him something extra special, and extra delicious.
He only ever wants chocolate cake, so I’ve had to get creative over the years to give him the chocolate cake he wants but also something unique and interesting that would make for a good blog post.
I hadn’t done a naked cake in a while, so I flipped through the Milk Bar cookbook for some inspiration and stumbled across the pistachio layer cake recipe. I still had a few jars of pistachio butter/cream/paste leftover from previous pistachio experiments, so I decided to combine the pistachio buttercream recipe with a moist chocolate cake, chocolate crumb, and chocolate ganache for good measure (because there is no such thing as too much chocolate).
Luxuriously rich and velvety, this creamy carrot soup is topped with a tangy pesto made from the carrot tops and served with crusty grilled baguette spears. Don’t let those carrot tops go to waste: turn them into a bright and flavorful pesto to drizzle on top of this creamiest of carrot soups. This recipe was […]
Luxuriously rich and velvety, this creamy carrot soup is topped with a tangy pesto made from the carrot tops and served with crusty grilled baguette spears.
Don’t let those carrot tops go to waste: turn them into a bright and flavorful pesto to drizzle on top of this creamiest of carrot soups.
This recipe was created in partnership with La Brea Bakery, purveyor of fine artisan breads (now available in your neighborhood Kroger!)
Soup de do, it’s soup weather, y’all!
And this creamiest of carrot soups is hitting all the right notes.
It’s hard to believe that something this flavorful and creamy can be made from little more than carrots, vegetable stock and a splash of cream (ok, a pat of butter too).
We topped it with a tangy carrot top pesto because we’re all about producing less food waste in the New Year. (You know how chefs love to brag about whole-hog cooking, well, this is whole-veg cooking.) The carrot tops have a parsley-like flavor, and when paired with good olive oil, toasted pistachios and a splash of lemon juice, create the perfect counterbalance for the rich and creamy soup.
Let’s face it, as lovely as this soup is on its own, it’s even better when served with grilled crusty bread.
I mean, you really don’t even need a spoon to eat it, just dip and scoop with your bread (the soup is so thick it’s almost like a dip) and go to town.
This Pistachio Nut Cheese with Cranberry Jelly can be the perfect festive vegan Christmas appetizer. It is sliceable, so you can enjoy it on toast with veggies or on a cracker. Let’s share it with your family and friends! As far as appetize…
This Pistachio Nut Cheese with Cranberry Jelly can be the perfect festive vegan Christmas appetizer. It is sliceable, so you can enjoy it on toast with veggies or on a cracker. Let’s share it with your family and friends! As far as appetizers go, we love to make it easy and simple, but distinctive and...
Holiday baking season is upon us, and these pistachio-flavored cutout cookies are the perfect canvas for holiday decoration. These incredibly soft, subtly green sugar cookies are flecked with bits of chopped pistachios and decorated with a drizzle of candy coating and a flurry of sprinkle snow. This recipe was created in partnership with Wilton, bringing […]
Holiday baking season is upon us, and these pistachio-flavored cutout cookies are the perfect canvas for holiday decoration.
These incredibly soft, subtly green sugar cookies are flecked with bits of chopped pistachios and decorated with a drizzle of candy coating and a flurry of sprinkle snow.
This recipe was created in partnership with Wilton, bringing the love of baking and decorating to everyone, everywhere, every day. This post contains tracking and affiliate links.
It’s official, 2019 is the year of the pistachio.
I’m seriously obsessed (as you can very well tell), and have no intentions of letting up anytime soon.
Sweet or savory, from cookies to ice cream to snacks, pistachios are a particularly versatile nut.
Here we bring out their sweet side in a pistachio variation of a classic soft sugar cookie recipe. It might just be a new holiday favorite!
The recipe itself is very similar to my vanilla almond sugar cookies, with the addition of finely chopped pistachios for crunch, pistachio extract for flavor, and a hint of green food coloring to give the cookies a gorgeous pistachio hue.
That hint of green makes this dough particularly suitable for Christmas cookies, a perfect blank green canvas for whatever festive decoration your heart desires!
(11 votes, average: 4.36 out of 5)
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