Ingredients:

  • 2 kg / 2.5 lbs Whole Salmon Side (skin on or off)
  • 2 tbsp Olive Oil
  • Salt and Pepper for seasoning
  • 100g / 3/4 cup Pistachios (unsalted, shelled)
  • 20g / 1 cup Panko Breadcrumbs
  • 15g / 1/2 cup Fresh Parsley, finely chopped
  • 5g / 2 tbsp Fresh Dill, finely chopped (for crust)
  • 1/2 tsp Lemon Zest
  • 50g / 3 tbsp Unsalted Butter, melted
  • 1/2 tsp Fine Sea Salt (for crust)
  • 1/4 tsp Black Pepper (for crust)
  • 250g / 1 cup Crème Fraîche (full fat)
  • 60ml / 4 tbsp Fresh Lemon Juice (for sauce)
  • 10g / 1/4 cup Fresh Dill, finely chopped (for sauce)
  • 5g / 1 tbsp Fresh Chives, snipped
  • 1 tsp English Mustard (mild, or Dijon)

Instructions:

  1. In a medium bowl, whisk together the crème fraîche, lemon juice, English mustard, salt, and pepper until smooth. Gently fold in the finely chopped dill and chives. Cover and refrigerate for at least 30 minutes to allow the flavours to meld.
  2. Pulse the pistachios briefly in a food processor until coarsely chopped (or chop by hand). Transfer the chopped pistachios to a bowl. Add the Panko breadcrumbs, parsley, dill, lemon zest, salt, and pepper. Toss until evenly distributed. Pour in the melted butter and stir thoroughly until all the dry ingredients are moistened. Set aside.
  3. Preheat your oven to 200°C / 400°F. Line a baking sheet with parchment paper. Pat the salmon side dry using paper towels, place it on the prepared baking sheet. Drizzle with olive oil and season lightly with salt and pepper. Firmly press the herb and pistachio mixture evenly over the top surface of the salmon.
  4. Place the salmon in the preheated oven and bake for 20 to 25 minutes. Use an instant-read thermometer inserted into the thickest part to check doneness. Remove the fish when the internal temperature reaches 60°C (140°F). The crust should be golden brown and toasted.
  5. Allow the salmon to rest uncovered on the baking sheet for 5 minutes before transferring it to your serving platter. Garnish with a few sprigs of fresh dill and thin slices of lemon. Serve the salmon at room temperature alongside the chilled Lemon-Dill Crème Fraîche sauce.