Pistachio-Crusted Baked Salmon
680g whole salmon fillet Salt and pepper 1 tbsp fresh lemon juice 2 tsp olive oil 2 tsp honey 1 tsp Dijon mustard 1 garlic clove , minced 15g panko 45g pistachios , crushed 2 tbsp Parmesan cheese , grated Zest of 1 lemon Lemon slices and parsley leaves , for serving , optional
Preheat the oven to 200 C / gas mark 6 . Place the salmon on a large parchmentlined rimmed baking sheet . Pat salmon dry with paper towels . Season with salt and pepper ; set aside .
In a small bowl , whisk together the lemon juice , olive oil , honey , mustard and garlic . In another small bowl , combine the panko , pistachios , cheese and lemon zest . Brush the lemon-honey mixture evenly over the salmon . Evenly sprinkle the pistachio mixture onto the salmon . Gently press down so it sticks .
Bake salmon 10 to 14 minutes or until the salmon flakes easily with a fork ( internal temperature of 63 C ). Serve salmon garnished with lemon slices and parsley , if desired . Makes 4 servings .
Recipe and photo courtesy of Maria Lichty ( twopeasandtheirpod . com )
Lemon Pistachio Cake with Mascarpone Frosting
110g shelled roasted pistachios , plus more for topping Zest of 2 lemons 195g cake flour 1 tsp baking powder ¼ tsp baking soda 60g sour cream 1 tsp vanilla extract 80ml milk 115g unsalted butter , softened 200g sugar ¾ tsp kosher salt 3 eggs
FROSTING 175g mascarpone , softened 75g icing sugar 1 tbsp heavy whipping cream 1 tsp grated lemon zest 1 tsp lemon juice ⅛ tsp kosher salt
Preheat the oven to 180 C / gas mark 4 . Line the bottom of a buttered 20 x 20-cm baking pan with parchment paper , then butter the paper .
Place pistachios and lemon zest into a food processor bowl ; pulse until finely ground ( but not pistachio butter ). Transfer mixture into a bowl . Add flour , baking powder and baking soda . Whisk to combine ; set aside . Whisk together sour cream , vanilla and milk in a small bowl ; set aside .
In the bowl of a stand mixer fitted with paddle attachment , cream butter , sugar and salt on medium speed until light and fluffy , about 3 minutes . Add eggs , one at a time , until fully incorporated . With the mixer on low , alternate adding the dry ingredients ( in 3 additions ) and the wet ingredients ( in 2 additions ), starting and ending with the dry ingredients .
Pour the batter into the prepared pan ; smooth the top . Bake 35 to 40 minutes , or until a toothpick inserted in the centre comes out clean . Cool 10 minutes . Carefully remove the cake from the pan , peel off the parchment paper , then invert the cake on to a wire rack to cool completely .
Prepare the frosting : Combine all frosting ingredients in a medium bowl . Mix just until smooth , being careful not to overmix or curdle the frosting . Frost the cake , then sprinkle on extra chopped pistachios . Serve or refrigerate until serving . Makes 8 servings .
Recipe and image courtesy of Indira Hampton ( withspice . com )
FEBRUARY / MARCH 2022 Costco Connection 41