I discovered some Instagram screen shots in a stack of papers that I’d printed a while back. It’s this recipe, for salmon with a fabulous nutty, cheesy, and herby topping. I assumed at the time that I’d have documentation from where/whom I got the recipe, but there’s none. I even searched online for something similar, but with no luck.

Typically I don’t read recipes on Instagram, because of the weird format, but something about this one got my attention. It was probably the crumble.

After the seasoned salmon filets are baked in the oven, a crumble is placed on top made from pistachios, feta, lemon zest, basil, green onions, and cilantro. It is extremely tasty and makes for quite a pretty presentation!

Unfortunately my instinct about this recipe was wrong. I like the seasoning paste on the salmon, and I love the pistachio crumble, but I don’t like them together. I’d use one or the other! However, I will be using the crumble on a beautiful butter lettuce salad, a garden-fresh tomato salad, or a beet salad. It’s pretty and delicious, and would really dress us any plain salad.

I kind of overloaded the salmon with the pistachio crumble, probably because it’s so good. But a bit gauche!

Salmon topped with Pistachio Crumble
Serves 4

Salmon:
Lemon slices
1 pound salmon filet
1 tablespoon honey
1 teaspoon olive oil
1 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1-2 tablespoons butter

Crumble:
1/3 cup pistachios
2 tablespoons chopped green onions
2 tablespoons chopped cilantro
2 tablespoons chopped basil
1 ounce feta
Heavy pinch of salt
Zest of 1/2 lemon
1/2 tablespoon olive oil, plus extra for drizzle

Preheat the oven to 275 degrees. Line a sheet pan with parchment and place the lemon slices on the pan, followed by the salmon. I only used two small filets of salmon instead of four.

Combine the honey with olive oil, paprika, salt, and garlic powder in a small bowl. I used the full amount of the honey mixture because it sounded so good! Spread the mixture on top of the salmon, and then top with a few blobs of butter.

Cook the salmon for 30 minutes.

To make the crumble, place the pistachios on a cutting board and chop them. Add the green onions and chop again. Repeat with the cilantro, basil, and feta until you create a crumble. Add the salt, lemon zest and olive oil until all of the ingredients are incorporated.

Place the servings of salmon on plates. Divide the crumble and top the salmon, followed by a drizzle of oil.

A white fish would be great with the pistachio crumble as well. Just simply grilled.