Spiralized Cucumber Salad with Pistachio Crusted Salmon and Pineapple Salsa

Shanthi Appelo
Shanthi Appelo

| 1 min read

This summer-ready entree features a crunchy salad of cucumbers tossed in chili garlic paste, ginger, soy sauce and rice wine vinegar. The salmon is prepared with a rub of honey and Dijon mustard and crusted with a mix of panko breadcrumbs and pistachios. It's topped with a fresh bite of homemade pineapple salsa.
Serving Amount
  • 1 Tbsp. sesame oil

  • 14 cup olive oil

  • 2 tsp chili garlic paste

  • 12 lime, juiced

  • 1 tsp grated ginger

  • 2 Tbsp. soy sauce

  • 2 Tbsp. rice wine vinegar

  • 1 English cucumber, spiralized

  • 1 Tbsp. honey

  • 1 Tbsp. Dijon mustard

  • 4 5-ounce salmon filets

  • 13 cup panko breadcrumbs

  • 12 cup pistachios

  • Salt and pepper to taste

  • Spray olive oil

  • 14 cup pineapple, diced

  • 2 Roma tomatoes, diced

  • 1 tbsp cilantro, chopped

  • 1 clove garlic, minced

  • Step 1

    To make the spiralized cucumber salad, combine the first seven ingredients in a jar or bowl, then shake or whisk. Place the spiralized cucumber in the bowl and toss it with the dressing. Set aside.

  • Step 2

    Preheat oven to 400 degrees F. 

  • Step 3

    In a small bowl, combine Dijon mustard and honey and whisk. 

  • Step 4

    Brush the salmon with the mustard and honey mixture 

  • Step 5

    In a food processor, combine panko breadcrumbs, pistachios, and salt and pepper. If you do not have a food processor, finely chop the pistachios and combine with breadcrumbs. 

  • Step 6

    Pour over the pistachio mixture over the salmon, pressing down to allow it to stick. 

  • Step 7

    Spray with olive oil, then bake for 11-14 minutes, or until desired internal temperature. Thicker salmon filets need to cook toward the longer end of the range. 

  • Step 8

    To make the pineapple salsa, combine the last four ingredients -- pineapple, tomatoes, cilantro and garlic. Place over salmon and serve.

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