This pistachio-crusted salmon is to die for!
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Table of Contents
Ingredient notes
This is a versatile recipe for making fish with a nut or seed crust. You can substitute cashews, pecans, pine nuts, pili nuts, or sunflower seeds for the pistachio nuts.
You can also vary the herbs used in this recipe, such as substituting basil or parsley for the cilantro. And you can vary the fish as well if there is a specific type of fish that you tolerate better.
You know your food tolerances better than anyone, so please choose ingredients that work with your particular diet.
Accompaniments for this pistachio-crusted salmon
This dish is great on its own, but can also be garnished in a few ways:
- Drizzle with olive oil.
- Top with chopped fresh herbs like dill, basil, parsley, or chopped green onions.
What to serve along with this pistachio-crusted salmon
- A green salad, bread, and muffins are always lovely with this dish.
- Choose sides based on your other dietary needs.
Leftovers and reheating of this pistachio-crusted salmon
- Leftovers keep in the fridge for up to 5 days, but if you have histamine intolerance or MCAS you will want to freeze leftovers right away.
- Freeze for up to 3 months.
- To reheat, microwave for 2-3 minutes, depending on your microwave’s power. Or, place in a saucepan, over medium-low heat, stirring occasionally, until piping hot.
What is MCAS?
Mast Cell Activation Syndrome (MCAS) is a chronic condition that affects all organ systems. MCAS is serious and disabling and people with MCAS experience often significant and debilitating symptoms daily, including anaphylaxis, which can be fatal.
MCAS is often found in combination with other chronic conditions such as Ehlers-Danlos Syndrome (EDS) and Postural Orthostatic Tachycardia Syndrome (POTS).
Frequently healthcare providers do not know about MCAS, and the tests for MCAS are problematic because they are not uniformly reliable. MCAS can be difficult to manage. Treatments include blocking mast cell mediators with anti-histamines and mast cell stabilizers, as well as avoiding triggers.
Check out this post on how to manage MCAS.
Why this recipe?
This recipe is low in carbs, higher in fat, protein, and fiber, while still being lower in histamine and histamine-releasing foods, lower in oxalates, and free of nightshades, grains, and gluten. Eating a diet lower in carbs and inflammatory foods can help to control histamine intolerance. To learn more about the lower histamine diet click here!
The bucket theory
The bucket theory offers a helpful analogy for understanding symptom reactions with MCAS.
Think of your body as an empty bucket that you want to keep from overflowing. Different foods and activities fill your histamine bucket at different speeds but they combine to form the total level of histamine in your body (how full your bucket is). A fuller bucket means you have more histamine symptoms. When you manage triggers, reduce exposure to known triggers, and take medications and supplements to reduce histamine, you can manage the level of your bucket.
Know your typical symptom progression
Knowing your symptom progression in a symptom flare is the key to developing your own rescue plan. In this post, I discuss how to determine your own symptom progression. Once you know what typically happens in your symptom progression you can design a rescue plan to address those symptoms.
Get my free ebook, symptom log, and meal plan!
Want a tool to keep track of your symptoms easily? Sign up for my newsletter and you will receive my free 50-page ebook of lower-histamine, grain-free, sugar-free recipes, my free symptom log, and a free two-week meal plan!
Here’s the recipe!
Pistachio Crusted Salmon
Ingredients
- ¾ cup pistachio, cashew, or pili nuts
- ½ cup cilantro, parsley, or basil fresh
- 3 tbsp coconut oil divided
- 4 ¼-lb salmon fillets (1 lb. total) skin on
Instructions
- In a food processor fitted with the steel blade, blend the nuts, cilantro, and 1 T. coconut oil, until even green crumbles are formed.
- In a medium nonstick skillet, heat the remaining 1 T. coconut oil over medium heat. Cut the salmon into four even-sized fillets. Place the salmon skin-side down in the hot pan and immediately press 1/4 of the nut mixture onto the top, creating a crust about 1/2 inch thick. Cover the pan with a lid and lower the heat to medium. Cook until the salmon is opaque, about 10-12 minutes. Turn off the heat and let it sit for another minute.
- Serve the salmon on a bed of braised greens such as kale.
Let me know what you think!
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