Pistachio-crusted Salmon Recipe

With a few simple ingredients and easy to follow steps, you can’t go wrong cooking this delicious pistachio crusted salmon.

Serves: 8

Time to prep: 15 minutes

Time to cook: 15 minutes

Ingredients

• 2 x 85g packets pistachios, finely chopped
• 1/2 bunch dill, chopped
• 1 lemon, finely grated and zest
• 8 small salmon fillets (about 180g each)
• Olive oil spray

Method

• Preheat oven to 190C or 170C fan-forced and line a large baking tray with non-stick baking paper. Combine pistachios, dill and lemon zest in a bowl.
• Press top side of each salmon fillet into the pistachio mixture to coat evenly. Sprinkle any leftover mixture on fillets. Spray with oil.
• Bake salmon for 5 minutes, then cover loosely with foil and cook a further 5 minutes. Uncover and stand for 5 mins before serving.
• Serve with a light salad and some lemon wedges.

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Apricot, Cranberry & Pistachio Quinoa Porridge Recipe

Photography by Cath Muscat

Roll up, roll up, for a hearty porridge breakfast with a brand new look!

Serves: 4

Time to prep: 5 minutes

Time to cook: 25 minutes

Ingredients

• 1 1/2 cups quinoa, rinsed, drained (see note)
• 1 1/2 cups milk
• 1/2 cup dried apricots, chopped
• 1/3 cup dried cranberries
• 1 1/2 tablespoons brown sugar
• 1/3 cup pistachio kernels, coarsely chopped
• Honey, to serve

Method

• Combine quinoa and 4 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 minutes.
• Stir in milk, apricot and cranberries. Cook, covered, for 10 minutes or until quinoa is tender. Stir in sugar.
• Spoon porridge into bowls. Sprinkle with pistachios. Drizzle with honey. Serve.

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