2026 – Archived Recipe (W24)

Pistachio-Crusted Salmon with Pomegranate & Mint Couscous

Name: Pistachio-Crusted Salmon with Pomegranate & Mint Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern Fusion
Ingredients: 4 pcs Salmon fillets; 100 g Shelled pistachios; 2 tbsp Dijon mustard; 1 tbsp Honey; 250 g Couscous; 300 ml Vegetable broth; 100 g Pomegranate seeds; 1 handful Fresh mint leaves; 1 tbsp Lemon juice; 2 tbsp Olive oil

Celebrate Week 24 with a vibrant fusion of Middle Eastern textures and fresh Nordic seafood. This dish offers an exciting contrast between the crunchy pistachio crust and the sweet, zesty burst of pomegranate seeds, making it a truly unique dinner experience.

Prep

15 min

Cook

15 min

Servings

Ingredients

Salmon fillets4 pcs
Shelled pistachios100 g
Dijon mustard2 tbsp
Honey1 tbsp
Couscous250 g
Vegetable broth300 ml
Pomegranate seeds100 g
Fresh mint leaves1 handful
Lemon juice1 tbsp
Olive oil2 tbsp

Instructions

Finely chop the pistachios or pulse them briefly in a food processor. In a small bowl, mix the chopped nuts with Dijon mustard and honey to create a thick paste.

Place the salmon fillets on a lined baking tray. Spread the pistachio mixture evenly over the top of each fillet. Bake in a preheated oven at 200°C (400°F) for 12-15 minutes until the salmon is cooked through and the crust is golden.

Place the couscous in a heatproof bowl and pour over the boiling vegetable broth. Cover with a lid or plastic wrap and let it sit for 5 minutes. Fluff with a fork once the liquid is fully absorbed.

Stir the pomegranate seeds, finely chopped mint, lemon juice, and olive oil into the fluffed couscous. Season with a pinch of salt and pepper to taste.

Divide the pomegranate couscous between four plates and place a pistachio-crusted salmon fillet on top. Garnish with an extra sprig of mint if desired.

Save recipe in Veloop

← Back to use cases