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.