BlubberBeGone

Pistachio-Crusted Salmon

Serves one big, strong man or two smaller women.

Ingredients

2 x 6 oz (150g) salmon fillets
1/4 cup Teriyaki marinade/sauce
1 Tbsp minced garlic
2 tsp peeled, grated ginger
2–3 Tbsp chopped pistachios
1–2 Tbsp fresh sweet tangerine juice (ideally honey tangelo if you can get it)
1 x 10 oz (300g) bag of spinach

Method

Combine the salmon, teriyaki marinade, garlic and ginger in a dish, cover and chill for an hour.

Preheat oven to 375°F (190°C). Remove the salmon from the marinade, reserving the marinade, and put fish in shallow baking dish. Press the crushed pistachios onto the fillets and bake until almost cooked through, about 10–12 minutes.

While the fish is baking, combine the leftover marinade with the tangerine juice in a small saucepan. Simmer until thickened slightly, about 3 minutes.

In a separate pot, steam the spinach until wilted, about 2 minutes.

When fish is almost cooked through, remove it from the oven, preheat the broiler (grill), and broil the fish until lightly browned. This should only take one or two minutes.

Mound a spoonful of spinach on each of two plates, top with the salmon and drizzle with the sauce. Enjoy.

Notes

Easy way to crush nuts without making a mess: put them in a plastic bag then whack them on a counter, hit them with your shoe, etc. Feel free to be creative. Or you could use a food processor!

If you can’t buy tangerine juice, make your own. Just press tangerines or tangelos through a sieve, collecting the juice in a bowl below.

This recipe was created by Jacqui Brockman, RD, for Kikkoman. I found it in a Kikkoman advertisement for their Less Sodium Teriyaki Marinade & Sauce. For more recipes, go to the Kikkoman website.