Pistachio-Crusted Salmon with Beet Yogurt Sauce - alive magazine
This dish is just as much of a delight for the eyes as it is for the palate! Plus, each component offers a unique health benefit: salmon is rich in omega-3s…
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Ingredients
- 4 - 6 oz (170 g) skinless salmon fillets
- 1 cup (250 mL) 2% milk
- 1 medium red beet, trimmed, peeled, and quartered
- 1 1/2 cups (350 mL) non-fat plain yogurt, divided
- 1 Tbsp (15 mL) chopped dill
- 1 tsp (5 mL) lemon juice
- 3/4 tsp (4 mL) salt, divided
- 1/2 cup (125 mL) coarsely chopped shelled pistachios
- 2 Tbsp (30 mL) cornmeal
- 1 tsp (5 mL) finely grated lemon zest
- 1/2 tsp (2 mL) chili flakes (optional)
- 1/4 tsp (1 mL) freshly ground black pepper
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