Oatcake & Pistachio Crusted Salmon

This salmon & pistachio recipe features our Oatcakes, giving a fresh, sweet and seasonal twist to your dinner menu this holiday season and beyond.

Salmon:

  • 2 x Salmon filets
  • 1 T. honey
  • 1 T. lemon juice
  • 2 T. Dijon mustard
  • ½ t. salt
  • ½ t. pepper
  • ⅓ c. crushed pistachios
  • ⅓ c. crushed Oatcakes

Maple glaze:

  • ¼ c. maple syrup
  • 2 T. soy sauce
  • 1 T. sesame oil
  • 1 t. crushed garlic

Place Oatcakes and pistachios in a food processor and pulse until crushed. Set aside.

Place salmon filets on a baking tray and pat dry with a paper towel. Season with salt and pepper.

In a small bowl, combine the honey, lemon juice and Dijon mustard.

Generously brush the mixture onto the salmon filets and coat in the crushed pistachios and Oatcakes. Bake or air fry at 350F for 15 minutes or until the salmon flakes with a fork.

While the salmon is cooking, prepare the glaze in a small bowl by combining the maple syrup, soy sauce, sesame oil and crushed garlic.

Out of the oven, pour the glaze immediately over the salmon.

Let sit for 5 minutes and enjoy!

Optional: garnish with lemon and serve with roasted brussels sprouts and roasted squash.

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