Spiralized Cucumber Salad with Pistachio Crusted Salmon and Pineapple Salsa
| 1 min read
Serving Amount
Ingredients
1 Tbsp. sesame oil
1⁄4 cup olive oil
2 tsp chili garlic paste
1⁄2 lime, juiced
1 tsp grated ginger
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1 English cucumber, spiralized
1 Tbsp. honey
1 Tbsp. Dijon mustard
4 5-ounce salmon filets
1⁄3 cup panko breadcrumbs
1⁄2 cup pistachios
Salt and pepper to taste
Spray olive oil
1⁄4 cup pineapple, diced
2 Roma tomatoes, diced
1 tbsp cilantro, chopped
1 clove garlic, minced
Instructions
Step 1
To make the spiralized cucumber salad, combine the first seven ingredients in a jar or bowl, then shake or whisk. Place the spiralized cucumber in the bowl and toss it with the dressing. Set aside.
Step 2
Preheat oven to 400 degrees F.
Step 3
In a small bowl, combine Dijon mustard and honey and whisk.
Step 4
Brush the salmon with the mustard and honey mixture
Step 5
In a food processor, combine panko breadcrumbs, pistachios, and salt and pepper. If you do not have a food processor, finely chop the pistachios and combine with breadcrumbs.
Step 6
Pour over the pistachio mixture over the salmon, pressing down to allow it to stick.
Step 7
Spray with olive oil, then bake for 11-14 minutes, or until desired internal temperature. Thicker salmon filets need to cook toward the longer end of the range.
Step 8
To make the pineapple salsa, combine the last four ingredients -- pineapple, tomatoes, cilantro and garlic. Place over salmon and serve.
