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Wonderful Pistachios

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Next Level Wonderful Pistachios Crusted Salmon

Elaborate and sophisticated meals is not what I am known for at our house. I leave all the culinary heavy lifting to the Mister. Not quite sure why but the longer the list of ingredients I see in a recipe, the more intimidated I get. Probably because the more ingredients usually means more (preparation) time and more clean up at the end. Neither of which excite me. We made a pack at home to eat dinner together every night and in the kitchen not sitting on the couch in front the TV. I know it sounds a bit corny but I think it’s been integral to the success and strength of our relationship. With our work week hours being later than most, this sometimes becomes a challenge resulting to turning to quick fix dishes that can be on the table in 30 minutes or less.

Salmon is definitely a hit around here because it’s a super easy way to incorporate healthy Omega 3’s into our diets but let’s be real here, when you’re eating fish 1-2 times a week, you need to start getting a bit creative with your recipes. With salmon being so soft and fleshy I thought creating a pistachio crust using Wonderful Pistachios with a touch of honey and mustard would be a perfect juxtaposition of both taste and texture. Occurring to me while woofing down a handful of the brand’s addictive “Sweet & Salty” flavoured nuts. Sure there’s a few other nuts I could have chosen, so why Wonderful Pistachios? Besides tasting amazing, they are a source of vitamin B6, potassium, magnesium, phosphorous and fibre, adding extra nutritional value to this ridiculously delicious protein option. Making this is pretty much fool proof for those of you who also get intimidated with Julia Childs-like recipes (trust me!) and literally goes well with almost anything.

PISTACHIO CRUSTED SALMON


Prep Time: 5 minutes     Cook Tim:e 20 minutes     Total Time: 25 minutes     Servings: 2


INGREDIENTS:

  • 2 salmon fillets (approx. 6 oz each, skin on)
  • half cup of crushed unsalted Wonderful Pistachios
  • salt and pepper to taste
  • 1/2 lemon juiced
  • 1 tbsp course grain mustard (or Dijon)
  • 1 tbsp honey
  • 2 tbsp Panko bread crumbs
  • 1 tbsp olive or canola oil

INSTRUCTIONS:

  1. Preheat oven to 375F
  2. Rinse salmon and pat dry with a paper towel. Arrange fillets on foil (or parchment paper) lined baking sheet, skin side down. Sprinkle salt and pepper to taste
  3. In a small bowl, combine lemon juice, lemon zest, mustard and honey. Spoon mixture and spread evenly over top of each piece of fillet
  4. Coarsely chop pistachios in a food processor, coffee grinner or by hand and combine with Panko bread crumbs and oil. Spread pistachio mixture pressing lightly to adhere
  5. Bake until salmon is cooked through to your liking and nuts are golden for approximately 15-20 minutes. Let salmon rest for 5 minutes outside of the oven before serving. Pair with a side of your choice; salad, quuinoa or grilled veggies and enjoy!

This post is sponsored by Wonderful Pistachios®, but all thoughts and opinions are my own!

Train Hard, Snack Smart with Wonderful Pistachios

The two most important factors that play a role in your overall fitness are 1) how you train/workout and 2) how you eat and snack. Everyday I see an alarming amount of people on social media posting their workouts and sharing their runs but no real progress. Most often than not, the reason behind this is poor diet or them not doing the amount of training they claim to be doing on social media. For me, it’s always been simple. I like to stick to functional workouts based on basic training fundamentals, keep my body guessing by frequently mixing up my works and ALWAYS snack smart. And I love the idea of athlete inspired workouts. Why? Because I know they are effective and how could it not be cool to train like some of the best athletes in the world?

For the next year, I’m teaming up with the Wonderful Pistachios brand and will be sharing different ways for you to enjoy them on-to-the go and how they can be incorporated into your favourite dishes at home. Both nutrient dense and delicious, pistachios have long been my nut of choice, mainly because of their monounsaturated and polyunsaturated fats, fibre, protein and antioxidant content. I know for some there is a concern regarding the calorie count with pistachios but the good news is, researchers say sticking to in-shell pistachios can significantly slow down consumption because the empty shells offer a visual cue of how much you’ve eaten. Actually, preliminary behavioural studies have proven that in-shell snackers ate 41% fewer calories than those who snacked on shelled nuts, which is commonly known as the “Pistachio Principle“.

Thanks to the Wonderful Pistachios team, an exclusive group of us were lucky enough to participate in an intimate workout based on Toronto Maple Leaf’s Left Winger, James van Riemsdyk’s off-ice training at SWAT Health – a high performance training studio for elite and professional athletes. The workout, led by SWAT Founder and former football player Kyle Ardill, was no joke. We kicked it off with some dynamic movements and stretches to get are bodies warm and loosened up, followed by speed and agility work. All elite athletes train hard during their season, which are reflected in their physiques, however hockey players are notorious for the strength of their lower bodies. Specifically, quads and glutes. That means, we were getting ourselves into a 40 minute session focusing on the targeted muscles that allow hockey players to be quick and strong on the ice like; skater lunges, weighted side and reverse lunges, one legged dead lifts, a series of glute activations with resistance bands and a killer core workout circuit. If that wasn’t enough, Kyle had me end the session with some sled work (with him on it of course!) with the weight totalling over 300 lbs.

What many people often forget, what you eat post workout can be just as important as the workout itself. Usually we find it difficult enough to squeeze in a workout throughout the day, let alone take time to prepare a meal post workout, but nobody can ever be too busy for a smoothie. They are quick to prep, tasty AF and when you pack them with the right ingredients, they can actually be rather filling, helping you stay full until your next meal. On hand that morning was Registered Dietician and Abbey’s Kitchen founder Abbey Sharp, who helped create our post workout treat, a Pistachio & Tahini Protein Smoothie that you can easily make at home by using the following:

  • 1/3 cup Wonderful Pistachios, unsalted and shelled
  • 1 cup 2% Plain Greek Yogurt
  • 4 ripe figs, stems removed and quartered
  • 2 dates, pitted and diced
  • 2 tsp, tahini
  • 1 cup 1% milk (or you can substitute for Almond milk if you’re lactose intolerant or prefer the taste

Photography by Charlie Lindsay @DonCharleone

OPTIONAL GARNISH:

  • 1/3 cup Wonderful Pistachios, unsalted and shelled
  • 1 cup 2% Plain Greet Yogurt
  • 4 ripe figs, stems removed and quartered

INSTRUCTIONS:

In a blender, pulse the pistachios until they reach a ground up consistency. Add in the yogurt, figs, dates, tahini and milk. Puree until smooth. To serve, pour into two glasses. Top with sliced fig, crushed pistachios and pomegranate arils.

Stay tuned fin 2017 for more of my snack and meal ideas with Wonderful Pistachios #GetSnackin

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