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

Pistachio Crusted Salmon with Balsamic Vinegar “Founder's 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”