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Sunday Suppers with Lunchbox Love–Pistachio-Encrusted Salmon with Edamame Mash

Sundays are often the day when we get to catch up with friends and family that we haven't seen for awhile. Crazy schedules, different schools, and, well, just life all get in the way of seeing some of your important peeps. Instead of feeling regret, I like to make sure the times we do get together are extra-special and that usually means making something out-of-the ordinary for dinner. This salmon dish, from Gluten Free Girl, might seem a bit complicated but is a fabulous dish to have in your recipe repertoire. If you're not gluten-free, no worries. Just use regular all-purpose flour.

Pistachio-Encrusted Salmon with Edamame Mash

pistachio-encrusted salmon with edamame mash | Sunday Suppers with Lunchbox Love | #lunchbox_love

(image and recipe from Gluten Free Girl)


3 cups shelled edamame
2 tablespoons grated fresh ginger
2 tablespoons rice wine vinegar
2 tablespoons gluten-free tamari
1 tablespoon fish sauce
1/4 cup sesame oil (you might even need more)
1 cup pistachios, shelled
4 4-ounce salmon fillets (we prefer wild Alaskan salmon)
kosher salt
2 eggs, beaten
1/4 cup gluten-free all-purpose flour mix
2 tablespoons grapeseed or coconut oil


Preparing to cook: Heat the oven to 450°.

Making the edamame mash: If your edamame are frozen, boil them until they are tender, about 8 minutes. Drain immediately. Pour the edamame into the bowl of a food processor. Add the ginger, rice wine vinegar, tamari, and fish sauce. Whirl them all up in the food processor. They will be a pretty chunky puree. With the food processor running, drizzle in the sesame oil until the edamame mash is smooth and holds together well. (If you the hash still needs more liquid, you can add more sesame oil or a bit of water.) Taste the edamame mash. Season to taste with any of the ingredients you wish. Move the mash to a bowl and cover with plastic wrap or a towel.

Chopping the pistachios: After you rinse out the bowl of the food processor, pour in the pistachios. Whirl up the pistachios until they are very finely ground. (See photo above.) Watch out to not grind them too fine. You don’t want pistachio butter.

Cooking the salmon: Season the salmon with salt. Put the beaten eggs in a wide bowl, the flour in another, and the ground pistachios in another. Set a large cast-iron skillet on medium-high heat. When the pan is hot, pour in the oil. Working quickly, dip the side of the salmon fillet without skin in the flour, then the beaten eggs, and finally the pistachios. Lay the salmon fillet down in the hot oil. (Be sure the lay the fillet away from you, to avoid splattering yourself with hot oil.) Repeat with the remaining salmon fillets.

Sear the salmon until the pistachios are slightly browned, about 3 minutes. Flip them over in the pan and slide the pan in the oven. Cook in the oven until the internal temperature of the salmon has reached 120°. (Depending on the size and thickness of your fillets, this could take anywhere from 3 to 8 minutes. Watch them carefully.)

Dollop some of the edamame mash onto a plate and top with the pistachio salmon. Serve immediately.

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