Salmon Fillet Rolled in Pistachio Nut & Mint Crust with Citrus Syrup

9:13 pm on 3 June 2006

(Serves 4)


  • 100 gms shelled pistachio nuts
  • 10 gms mint leaves (handful of leaves)
  • 1 tsp sea salt
  • 1 tsp cracked pepper
  • 2 eggs
  • 4 x 180 gm boneless, skinless salmon darnes (cutlets from salmon fillet sides)
  • SYRUP:
  • 2 C orange juice
  • juice from 1 lemon (approx 3 tbsp)
  • ¼ C caster sugar
  • 1 tsp peach schnapps (optional)
  • broccolini


In a food processor, chop the nuts till somewhat coarser than breadcrumb consistency. Add the mint and pulse until it is chopped up. Place in a bowl and add the salt and pepper.

In another bowl lightly beat the eggs.

Roll each salmon darne first in the egg and then in the nut mixture, making sure that the darnes are well coated.

Put the orange and lemon juices and sugar into a pot and boil, skimming and stirring until the juice has reduced to about a cup. Add peach schnapps, if including, a couple of minutes before removing from the heat.

Place the darnes on oven paper on a baking tray and place in a oven, preheated to 190ºC, for 10 - 12 minutes.

Drop broccolini into boiling water for three to four minutes. Drain.

To serve, spoon two to three tablespoons of citrus syrup on to four plates. Stack the broccolini on to the middle of each plate and place the salmon on top.

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