Portions: 02 Preparation time: 40 minutes

Salmon in Pistachios with Caper Sauce

– Double salmon fillet
– Olive oil
– Salt, pepper
– 100g peeled pistachios
– 1 teaspoon honey
– 1 tablespoon Dijon or French mustard
– Lemon juice
Capers in oil OLE!

– 1 tablespoon mayonnaise
– 2 tablespoons olive oil
– 1 teaspoon lemon juice
– 2 tablespoons ground pistachio “powder”
– Salt, pepper
– 1 teaspoon honey

Chop pistachios using a knife or rolling pin. Divide the salmon into portions, drizzle with lemon juice, season with salt and pepper, spread a mixture of honey and mustard. Sprinkle chopped pistachios and bake in a preheated oven at 180°C for around 20 minutes until golden.

Meanwhile, prepare the sauce by blending all the sauce ingredients. Place capers on the baked fish and drizzle with the prepared sauce.