There are some big reasons to celebrate today, my friends, with the obvious one being that it’s the last day of the year and that tomorrow marks a brand new 365 days of endless possibilities…. or more obviously put, it’s New Year’s Eve.

shelled pistachios

To be honest, I’ve never really been that big on New Year’s Eve celebrations. It’s been ages since I’ve actually gone out to ring it in big-style because I flat-out refuse to pay double (or even more than that) the regular price of a meal just because it happens to be December 31st.

shelled pistachios

If you happen to be in the “New Years Eve is overrated” club, then I propose that you cook yourself (and perhaps some very lucky dinner guests) this week’s featured recipe, Pistachio Dill Crusted Salmon. It’s a little something I created before the Christmas holidays and there had been more salmon in my freezer (yes, this was made with a frozen fillet and the taste was STILL out of this world), it would have been breakfast, lunch and dinner for days. Rich, smooth, flaky salmon with a crunchy nutty topping and a hint of dill… I’m telling ya, it’s Perfection with a capital P, and there are only 4 INGREDIENTS. That’s IT!

scooping crust onto salmon 1

I declared on Monday that one of my goals for 2015 is to increase healthy fat intake, and this dish makes it ridiculously easy – and delicious. And to be honest, I just really like salmon. Salmon’s my favourite. Can you tell it’s just been Christmas and that Elf was queued up in the movie list?

Pistachio Dill Crusted Salmon before cooking

For the time-crunched upon us (and aren’t we all?), I’ll let you in on a little secret: Unless you already have pistachios in your kitchen, buy the kind that have already been shelled. While removing the shells yourself wouldn’t be the end of the world, it’ll take you a bit longer – especially if you shell pistachios like me which is by using the one-for-the-salmon-one-for-my-mouth method. If you can find crushed ones that’s even better, but if not, a very quick whirl in the food processor or blender is all they’ll need.

Pistachio Dill Crusted Salmon - Eat Spin Run Repeat

Pistachio Dill Crusted Salmon

by Angela Simpson

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients (2 servings)

  • ¾ cup shelled pistachios
  • ¼ tsp granulated garlic
  • 1 tsp dried dill or 3 tsp minced fresh dill
  • 2 salmon fillets, about 130g each

Instructions

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

In a blender or food processor, whirl the pistachios for about 3-5s until they break down into small pieces.

In a bowl, mix the pistachios with the garlic and dill.

Place the salmon fillets on the parchment paper. Spoon the pistachio mixture on top of the fish, dividing it equally between the two fillets.

Bake for 20 minutes or until salmon is cooked through. Serve immediately.

Pistachio Dill Crusted Salmon - Eat Spin Run Repeat

We’re in the final hours of 2014, folks. Make them tasty, and Happy New Year!

Pistachio Dill Crusted Salmon - Eat Spin Run Repeat

So tell me…

  • How will you be ringing in 2015 tonight? Please tell me salmon (or something else delicious) is involved?