Pistachio Crusted Salmon with Mango Salsa


4 Salmon Fillets, skin on

1 C Pistachios, finely ground

1 C Mayonnaise

3 ripe Mangos, diced

1 medium Red Bell Pepper, chopped

½ C red onion, chopped

¼ C packed fresh Cilantro Leaves, chopped.

1 Jalapeño, seeded and minced.

1 large Lime, juiced (about ¼ cup lime juice)

⅛ to ¼ t Salt, to taste.


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.

In a food processor fitted with the “S” blade, pulse/crush the nuts until they are coarsely ground but not too fine.

Put pistachios in a small bowl and mayonnaise in a separate small bowl. Cover salmon with mayonnaise and then drag through pistachios, making sure to cover all sides but bottom.

Place the salmon on prepared baking sheet.

Bake for 15-20 minutes until fish is done. Allow to cool.

Make salsa by combining all of the fresh ingredients.

Cover with Mango Salsa blend and serve.