Tender and delicious pistachio crusted salmon is served with a simple Thai green curry sauce. It's a healthy, 5-ingredient recipe that takes only 20 minutes to make. You'll love it!
Ingredients
15ouncecan of coconut milk, 400ml
2tablespoonsThai green curry, see notes
2teaspoonssoy sauce, gluten-free or coco aminos, if needed
½cupsalted pistachios
4filletssalmon, about 6-ounces each
2teaspoonsolive oil
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 fillets salmon, 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.