Name: Pistachio-Crusted Salmon with Pomegranate Molasses and Quinoa Tabbouleh
Total time: 40 min
Yield: 4 servings
Ingredients: 4 piece salmon fillets (6oz each), skin removed; 1 cup shelled pistachios, finely chopped; 2 tbsp fresh breadcrumbs; 2 tbsp olive oil; 1 piece egg white, lightly beaten; 3 tbsp pomegranate molasses; 1 tbsp honey; 1 cup cooked quinoa, cooled; 2 piece tomatoes, diced; 1 piece cucumber, diced; 0.5 cup fresh parsley, chopped; 0.25 cup fresh mint, chopped; 0.25 cup pomegranate seeds; 3 tbsp lemon juice

1

Step 1Preheat oven to 425°F (220°C). Mix pistachios, breadcrumbs, and 1 tbsp olive oil in a bowl.

2

Step 2Prepare the tabbouleh by combining quinoa, tomatoes, cucumber, parsley, mint, pomegranate seeds, lemon juice, remaining olive oil, salt, and pepper in a large bowl. Mix well.

3

Step 3Season the salmon fillets with salt and pepper. Brush the top of each fillet with egg white, then press the pistachio mixture onto the top to form a crust.

4

Step 4Heat an oven-safe skillet over medium heat. Sear the salmon crust-side up for 2 minutes, then transfer the skillet to the oven and bake for 8-10 minutes, or until the salmon is cooked through.

2 minutes

5

Step 5In a small bowl, mix pomegranate molasses with honey to create a glaze.

6

Step 6Serve the salmon over a bed of quinoa tabbouleh, drizzle with the pomegranate glaze, and garnish with extra pomegranate seeds and fresh herbs if desired.

Ingredients

Instructions