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Pine Nut, Parsley & Mustard Seed Crusted Salmon

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Penny Pinching Epicure: Pine Nut, Parsley & Mustard Seed Crusted Salmon

Friday, January 15, 2010

Pine Nut, Parsley & Mustard Seed Crusted Salmon

My Penzey's purchase this past weekend also included a bag of yellow mustard seeds (smells like pickles, or rather pickles smell like it because it's a common pickling spice! A little spicy, a little bitter, really great flavor). After browsing the internet for some uses, I decided to use it to crust fish; I wanted to make sure there was enough texture so I added pine nuts, and for color and flavor: Parsley, ginger, garlic, salt and pepper (sort of like a parsley pesto--I should try it with basil next time!).

Pine Nut, Parsley & Mustard Seed Crusted Salmon


1 lb salmon fillet
2 Tbsp pine nuts, coarsely crushed
2 Tbsp mustard seed, coarsely crushed
1 Tbsp freshly grated ginger
1 garlic clove, finely minced
1 Tbsp chopped parsley
1 tsp olive oil
1/2 tsp sea salt
pinch of cracked black pepper

  1. Place fish skin-side down on a baking sheet.
  2. Roughly blend together remaining ingredients to form a paste  (I used my immersion blender attachment, but you can also finely chop everything then mix together); spread over salmon, pressing firmly to coat.
  3. Broil 4-6 minutes until fish is cooked through and nut/seed crust is toasty brown.
Serve over rice or quinoa (1 cup = .99) with roasted brussel sprouts (2.49)

The cost:
salmon: 6.99
parsley: 1.00 (on sale at Shoppers)

Grand total: $7.99 ($11.47 for the whole meal); serves 4

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