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”