Lend a buttery, nutty balance to the fish with Pistachios and a refreshing punch with our Balsamic Vinegar of Modena IGP “Founder’s Recipe”.
Ingredients for 4 People
- 30 oz salmon (4 slices)
- 2.5 oz corn flakes
- 1 sprig of parsley
- 5.5 oz shelled pistachios
- 2 tbsp extra virgin olive oil
- 1 tbsp Balsamic Vinegar of Modena IGP “Founder’s Recipe”
For the recipe
Wash the salmon steaks and pat them dry with kitchen paper. Arrange them on a baking tray lined with parchment paper and brush them with olive oil.
Prepare the breading by chopping the corn flakes, parsley, pistachios and salt in a mixer. Operate the mixer at medium speed so as to leave the largest pieces of pistachios in the breading.
Cover the salmon steaks with a generous layer of breading.
Add a drizzle of extra virgin olive oil and cook in a preheated static oven at 200° for about 20 minutes. At the end of cooking, the breading must be golden and crunchy, to prevent it from blackening, place a pan on the top of the oven.
Serve accompanied by Balsamic Vinegar of Modena IGP “Founder’s Recipe”