Pistachio and Teriyaki Marinated Salmon
This is great salmon recipe in teriyaki marinade and pistachio crust is here to spice up your weeknight meals! This salmon in a pistachio crust was inspired by an Italian chef, Daniele Rossi, who originally made the same recipe but only with a tuna steak. Since we're such big fans of salmon, we decided to try it. This is definitely one of our favourite lunches so far this side of 2021! We paired it with steamed greens (we chose broccoli and bok choy) simply marinated in olive oil and sea salt. We also highly recommend using wild salmon instead of farmed salmon, not only for the nutritional and sustainability value, but the flavour is so much better. This recipe has a 2 hour marinating time, but can always be left for longer!
Preparation time: 10 minutes
Cooking time: 15 minutes
Rest time: 2.5 hours.
Ingredients for 4 people:
For the teriyaki sauce:
150 ml soy sauce
100 ml rice wine
50 g brown sugar
50 ml water
35 g corn starch
15 g ginger
1 garlic clove
For the salmon:
4 salmon fillets (wild is better)
120g shelled pistachios
Pour the soy sauce in a pot along with rice wine, sugar, garlic and ginger and heat a medium flame. Whisk the water with corn starch. Add it to the soy sauce mixture, whisk until it becomes dense.
Once it has gotten the right consistency, filter it into a bowl and leave to cool.
Meanwhile, add your pistachios to a blender, and pulse to chop them.
Once the teriyaki is cooled, marinate the salmon fillets. First sprinkle salt and black pepper and then smear all over with teriyaki sauce. Then coat in pistachios and leave in the fridge for at least 2 hours.
Once ready, add olive oil to a plan, and let it get nice and hot. Cook your salmon on medium heat and cook for 3 minutes each side.