Pistachio Crusted Salmon with Cranberry Sauce

The first of the two Christmas recipes for today. 

Pistachios and cranberries are a classic Christmas combination. Since I have yet to make a dish with the two, I felt it was only right I made this pistachio crusted baked salmon and cranberry sauce served on a fluffy bed of quinoa. The tartness of the cranberries goes really well with the salmon and adds that wonderfully festive feel. This is so basic anyone can do this :) 

For salmon I used fillets premarinated with a whole bunch of herbs and a little garlic. If you are using plain ones, please add some herbs and garlic to marinate it. 

What you'll need

1 125g salmon fillet (I used premarinated ones, see above)

1/2 a lemon (juice)

15g pistachio nuts

1/4 cup or more cranberries

1 tbsp water

1 tsp honey

Cooked quinoa

Steamed vegetables

How to

1. Chop up pistachio in a small food processor. Preheat oven to 180C.

2. Squeeze lemon over salmon fillet and coat the salmon in the chopped pistachio. Bake for 15min.

3. Microwave cranberries for about 40s, depending on your microwave. Mash it up with a fork and mix it together with water and honey. 

4. Serve over salmon with quinoa and steamed vegetables.

P.S To quick steam your vegetables, wash them, don't pay dry and microwave for a 30s or so until cooked.