5-Ingredient Pistachio Crusted Salmon with Green Curry Sauce
Tender and delicious pistachio crusted salmon is served with a simple Thai green curry sauce. It's a 5-ingredient recipe that takes only 20 minutes to make. You'll love it!
Ingredients
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Bring the coconut milk, Thai green curry paste, and soy sauce to a boil in a small pot. Lower the heat and let it simmer gently, uncovered, whisking occasionally until it reduces to 1 cup.15 ounce can of coconut milk, 2 tablespoons Thai green curry, 2 teaspoons soy sauce
- Finely chop the pistachios by hand or using a small food processor. Lay the salmon, skin side down, on the prepared baking sheet, and cover with the pistachios, pressing them firmly into the salmon so that they stick. Drizzle the top of the salmon with the oil. Bake the salmon for 8-10 minutes, or until it reaches an internal temperature of 140 degrees Fahrenheit and is soft and just barely starts to flake.½ cup salted pistachios, 4 6-ounce salmon fillets, 2 teaspoons olive oil
- Make a pool of the green curry sauce on four plates and top with the pistachio crusted salmon.
Notes
Not all Thai curry pastes are created equal. The brand's I like best are Mae Ploy and Amoy.
Serving: 1 serving = ¼ of the recipe, Calories: 617kcal, Carbohydrates: 11g, Protein: 40g, Fat: 47g, Saturated Fat: 27g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Cholesterol: 94mg, Sodium: 260mg, Potassium: 1296mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1313IU, Vitamin C: 5mg, Calcium: 66mg, Iron: 4mg