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- 1 lb Bristol Bay sockeye salmon fillets
- 1 cup roasted, unsalted shelled pistachios
- ½ cup Hy-Vee Italian seasoned panko bread crumbs
- 3 tbsp Hy-Vee grated Parmesan cheese
- ½ cup honey mustard dressing
- ½ cup Hy-Vee sour cream
- 2 tbsp Italian parsley, finely chopped
- 1 tbsp fresh lemon juice
- salt, to taste
- black pepper, to taste
- lemon wedges, for serving
Preheat air fryer to 400° according to manufacturer's directions. Remove skin from salmon and pat dry with paper towels. Cut salmon into 1-inch pieces.
Place pistachios in food processor or blender. Cover and pulse until finely chopped. Add bread crumbs and Parmesan cheese. Cover and pulse until combined. Transfer mixture to a shallow bowl. Place honey mustard dressing in another shallow bowl.
Dip salmon pieces into dressing and then immediately into pistachio mixture, turning to coat.
Spray air-fryer basket with nonstick spray. Place coated salmon pieces in a single layer in basket. Lightly spray pieces with nonstick spray. Close air fryer and air-fry 10 to 12 minutes or until salmon flakes easily with a fork (145°), turning halfway through. Repeat air-frying as necessary with remaining coated salmon pieces.
Meanwhile, stir together sour cream, parsley, and lemon juice. Season to taste with salt and black pepper.
Serve nuggets with sour cream mixture and garnish with lemon wedges.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 35g||45%|
|Saturated Fat: 9g|
|Trans Fat: 0g|
|Total Carbohydrate: 12g||4%|
|Dietary Fiber: 2g||7%|