Subs:
Grain-free crackers or matzoh pulverized in place of the breadcrumbs (any crackers are fine)
Thicker white fish like cod or halibut in place of the salmon.
To make this with lamb, use the recipe below.
Pistachio-Crusted Lamb
4 racks of lamb, trimmed
Sea salt and freshly ground black pepper to taste
2 Tablespoons unrefined olive oil or avocado oil
2 Tablespoons coarse grained mustard (or use mayonnaise for a milder flavor)
½ cup shelled, roasted pistachios, chopped finely
⅓ cup panko or regular breadcrumbs (or more finely chopped pistachios)
¼ cup fresh parsley or dill, minced or finely chopped
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest (1 lemon)
2 Tablespoons unsalted butter, melted or olive oil
Lemon wedges, for serving
1. Preheat the oven to 400 degrees F. Line a baking sheet with unbleached parchment paper. Generously season each rack of lamb with salt and black pepper.
2. Heat oil in a large skillet over high heat. Place lamb in the skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to prepared baking sheet.
3. Meanwhile, combine the ground pistachios, panko, parsley, garlic, lemon zest, and ¼ teaspoon salt plus a few grinds of black pepper in a small bowl. Add the melted butter or oil and stir until evenly moistened. Taste it for salt and adjust seasoning accordingly. (Some breadcrumbs are saltier than others.) Set aside.
4. Spread mustard on the fat-side of each rack of lamb. Pat pistachio crumb mixture on top of mustard. Bake in the oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest for 10 minutes before slicing.