Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: zueth on January 02, 2019, 06:43:20 PM
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We eat alot of salmon, so I am always looking for new salmon recipes to try and this one is a keeper. You make toppings with crushed pistachio, panko, parmesan, and butter. Rub filet with olive oil and season with SP, then put a light layer of dijon mustard on filet and top with pistachio mixture. I cooked on SRG on low with pellets in the smoker box, it turned out really good and took about 20 minutes to cook. We had the salmon with grilled asparagus on SRG and with boxed Rice Pilaf.
Salmon ready for SRG
(https://i.ibb.co/p24cz89/IMG-0166.jpg) (https://ibb.co/Zdc58Pk)
Asparagus off the grill
(https://i.ibb.co/fkRtf4t/IMG-0168.jpg) (https://ibb.co/Wk9FZgF)
Salmon off the grill
(https://i.ibb.co/r5vtC8C/IMG-0169.jpg) (https://ibb.co/vLDB7y7)
Plated
(https://i.ibb.co/pnwWR2S/IMG-0170.jpg) (https://ibb.co/rv0bckV)
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WOW! That looks GREAT!
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Like to learn more about the crust please
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That looks really good.
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Like to learn more about the crust please
Sure, I doubled the pistachio mixture for the fillet I had.
Ingredients
1/4 cup crushed pistachios
2 tablespoons panko bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon butter, melted
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon Dijon mustard
4 lemon wedges
Directions
Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
Lightly season salmon fillets with salt and pepper on both sides.
Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
Serve with lemon wedges.
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Looks good, except for the Salmon :P
Might have to try that one with some Mahi Mahi or Halibut.
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Tasty looking salmon!