Nut crusted salmon with creamy chrain sauce

I am constantly challenged to come up with new ideas for Pesach. Yikes!!!! Did I really say Pesach? I know that it’s only winter break for my kids but Pesach season comes around pretty quickly for me. I have to be ready to cook right after Purim — which means I spend my winters busy in the kitchen coming up with Pesach recipes. I try to create original sensational recipes with fresh new ideas for my clients as well as for my family. This recipe was a really big hit with my tasters (i.e., my family, who are my biggest critics!). My husband loves almost anything with pistachios.
The marriage of flavors and textures between the creamy chrain kick and the crunchy salty and sweet nut mixture makes this dish a real winner.
If you are interested in ordering any Pesach dishes from me please call soon to reserve a spot. My new website is going to launch beginning of February with my new pesach menu. www.theaussiegourmet.com

Nut crusted salmon with creamy chrain sauce

1/8th cup red horseradish
1/8th cup mayonnaise
1 cup shelled salted pistachios
½ cup brown sugar
2 Tablespoon lemon juice
2 pounds salmon fillet (one whole side of a salmon)

Mix the horseradish and mayonnaise together in a small bowl.
Place the salmon on a large baking sheet lined with parchment paper.
Spread the mixture over the fish and set aside.

In a food processor crush the nut until they are course ground but not too fine. Add in the brown sugar and lemon juice and mix until it looks like wet sand.

Pat nut mixture on top of salmon and bake for 25 minutes at 350 degrees.

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