Pistachio-Encrusted Salmon

 
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You might already know that omega-3 fatty acids are great for heart health and lowering triglycerides, but their anti-inflammatory properties can also improve skin ailments such as dryness, acne and eczema. Strive for 6-12oz of fatty fish per week such as salmon, Atlantic mackerel and sardines.

Ingredients, 2 Servings

  • 2-6oz fillets of salmon

  • ¼ c Kikkoman Less Sodium Teriyaki Marinade & Sauce

  • 1 T crushed garlic

  • 2 tsp grated ginger

  • 1 Honey Tangelo (or any sweet tangerine)

  • 2-3 T chopped Habanero pistachios

  • 10 oz bag of fresh spinach


Combine first four ingredients; refrigerate for 1 hour.

Preheat oven to 375 degrees. Remove salmon from marinade, place in oven-safe dish. Press crushed pistachios onto fillets and bake for 10-12 minutes, until fish flakes with fork.

Meanwhile, take leftover marinade and add 1-2 T of tangelo juice, reduce on low heat in saucepan for a few minutes. In a separate pot, steam spinach until wilted.

Once fish is almost thoroughly cooked, turn oven to broil for 1-2 minutes until salmon is browned.

Serve the fish on bed of steamed/sauteed spinach (or any veggies you have on hand), drizzle the sauce over the fish.


 
RecipesJacqui Brockman