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Wildman, Wildman, Wildman Salmon

Name: Wildman, Wildman, Wildman Salmon
Yield: 2 fillets; Diet, Gluten Free
Cuisine: American - Alaska
Ingredients: 2 salmon fillets (approximately 6 ounces (175 g) grams each); 2 T. Meat Mitch Whomp Rub; 1 clove garlic minced; 1 tablespoon olive oil; 1/2 tablespoon Meat Mitch Yellow Brick Road Mustard Sauce; 3 tablespoons lemon juice, freshly squeezed; 3 tablespoon honey; 1/3 cup pistachios, coarsely chopped - or put in a ziploc bag and pound

Today we're going to go over a recipe that I designed for a trip that I recently took to Wildman, Alaska. It's an unbelievable hunting and fishing lodge down-in that southern little boot heel of Alaska. It's pistachio encrusted Wildman, Wildman, Wildman, salmon. View the video below!

Time, Servings and Calories are estimated.

Serves 2 fillets; Diet, Gluten Free

Ingredients

2 salmon fillets (approximately 6 ounces (175 g) grams each)
2 T. Meat Mitch Whomp Rub
1 clove garlic minced
1 tablespoon olive oil
1/2 tablespoon Meat Mitch Yellow Brick Road Mustard Sauce
3 tablespoons lemon juice, freshly squeezed
3 tablespoon honey
1/3 cup pistachios, coarsely chopped - or put in a ziploc bag and pound

Instructions

Preheat oven to 375 F.
Rinse salmon and pat dry. Place salmon on a lined baking sheet. Season with salt and pepper to taste. Place salmon on a parchment-lined quarter sheet baking pan.
In a small bowl, combine garlic, olive oil, mustard, lemon juice, and honey. Spread 3/4 of the mixture evenly over the salmon.
Reserve enough sauce to drench the finished fillets.
Add pistachios to the remaining mixture and stir to combine. Spoon the pistachio mixture on top of the salmon and press lightly into salmon using the back of a spoon.
Bake for 15 minutes until salmon is just flaky. Remove from oven and let rest for 5 minutes before serving.
Spoon reserved sauce over each filet before serving
Jimmy says eat quickly before it cools!