Pistachio Crusted Salmon with Balsamic Vinegar Reduction

4 T. Dijon mustard
1 ½ T. maple syrup
½ cup pistachio nuts
4 salmon filets, skin removed
Salt and pepper to taste
2 T. OLIVE MILL olive oil (or macadamia oil)
1/3 c. OLIVE MILL Traditional Balsamic
Heat oven to 350. In a small bowl, mix together mustard and maple syrup; set aside. Place pistachios in a small, sealed bag and break them into small pieces with a rolling pin. Transfer to a plate. Sprinkle salmon fillets with salt and pepper. Coat one side of each fillet with about 1 T. of mustard mixture. Place each fillet coated side down into the crushed nuts, pressing gently. Heat oil in a large, oven-proof skillet over medium-high heat. Place the salmon, crusted side down, into the skillet. Cook without moving until golden brown, about 2-3 minutes. Flip fish and place skillet in oven for about 4 minutes until cooked through. In separate small pan, simmer balsamic and reduce by half. Transfer each fillet to plate and drizzle with reduction. Serve immediately.

Traditional Balsamic Vinegar

As sampled in our Geneva and Galena locations - This is our #1 seller!!!

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Style:  Robust - This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great...