6 (4 – 6 oz each) salmon fillets
1/3 cup sour cream
2/3 cup dry bread crumbs
2/3 cup chopped pistachios
½ cup minced shallots (or substitute green onions)
2 tablespoons olive oil
1 to 2 tablespoons prepared horseradish
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
½ teaspoon grated lemon or orange zest
¼ teaspoon crushed red pepper flakes
1 garlic clove, minced
Preheat oven to 350 degrees.
Place salmon, skin side down, in an ungreased glass baking dish. Spread sour cream over each fillet. Combine remaining ingredients. Pat crumb-nut mixture onto tops of salmon fillets, pressing to help coating adhere.
Bake until fish just begins to flake easily with a fork, 12-15 minutes.
From prep to table 30 minutes