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Pretzel & Pistachio Crusted Salmon with Guinness Glaze

The flaky delicious salmon topped with crunchy pistachio nuts and bathed in a Guinness glaze will be a staple of your dinner with friends. A great recipe for any holiday occasion when you want to impress.
Serves: 4
Prep time: 10 mins
Cook time: 20 mins
Ingredients
Preparation
  • 1 package High Liner Wild Pacific Salmon Fillets
  • 3 tbsp Dijon mustard
  • ¼ cup pretzels, crushed
  • ¼ cup pistachios, crushed
  • 1 cup Guinness draught
  • 2 tbsp maple syrup
  • 1 tsp cold butter
  1. Preheat oven to 375°F.
  2. Remove frozen salmon portions from pouch and massage under warm water for approx 30sec.
  3. Pat dry and brush top side of salmon with a thin layer of Dijon.
  4. Place on an oven tray lined with parchment and top each portion with crushed pistachios and pretzels and bake for 10-12 minutes.
  5. Place Guinness and maple syrup in a sauté pan and bring to a light boil. Continue to reduce until a glaze consistency is reached (approx 5 min). Finish by removing from heat and swirling in cold butter
  6. Remove fish from oven and drizzle with Guinness glaze before serving.

Wild Pacific Salmon Fillets