Know what you can get with just six ingredients and twenty minutes? A seriously sophisticated supper.
I wish I could take credit for this elegant and deceptively simple salmon dish, but I actually found it in my pal Joshua Weissman’s The Slim Palate Paleo Cookbook. At the ripe old age of 18 (yep—Josh wrote his cookbook before graduating from high school), he’s figured out that no one needs a bunch of fussy ingredients or fancy techniques to create flavorful, crowd-pleasing dishes.
Having tried Josh’s Pistachio-Crusted Salmon, I’ve decided to add it to the regular dinner rotation at our house because:
- I want my family to eat more fish.
- My kids love salmon, I know I won’t hear any complaints at the dinner table.
- I always have the other ingredients for this recipe on hand—except for the salmon.
Thankfully, I can order sustainable seafood from Siren Fish Co. (via Good Eggs)—including some fantastic wild king salmon. I tweaked Josh’s recipe slightly to accommodate my one-pound fillet, which I divided into three portions. But don’t worry: the magical flavors and textures of this dish are all Josh.
Here’s what to gather to feed 3 people (or—in our case—2 adults and 2 pint-sized boys):
- 1 (1-pound) wild king salmon fillet, skin on and pin bones removed
- Kosher salt
- Freshly-ground black pepper
- 3 tablespoons Dijon-style mustard (I actually used the whole grain variety)
- 1 tablespoon chopped chives or scallions
- ½ cup shelled salted and dry roasted pistachios, crushed