Pistachio-crusted Salmon Fillet with Feta and Pomegranate Wild Rice
By M&S Food
Published on 11 August 2025
Chef April Jackson’s recipe delivers elegance and flavour in every bite. Golden, Pistachio-crusted Salmon Fillet sits on a velvety puree and a side of vibrant wild rice salad bursting with pomegranate, feta and dried cranberries. Finished with a silky citrus beurre blanc, it’s a restaurant-quality recipe from M&S’s Cooking with the Stars made to impress.Time and servings
1 hr 30 minsTotal time
4Servings
45 minsPrep time
45 minsCooking time
Ingredients
- 150g M&S Basmati and Wild Rice Mix
- 1 tbsp white wine vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp caster sugar
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 120g wild rocket
- 50g dried cranberries
- 1 salad onion, chopped
- 100g greek feta, crumbled
- 100g pomegranate seeds
- 1 tbsp olive oil
- 70g shelled pistachios, finely chopped
- 40g panko breadcrumbs
- 1 garlic clove, crushed
- 1 lemon, zested and ½ juiced
- 10g parsley, finely chopped, plus extra to garnish
- 4 M&S Caledonian Gold Salmon Fillets
- 300g pack M&S Carrot and Swede Crush
- 6 tbsp unsalted butter, cold and cubed
- 1 shallot, finely diced
- 230ml M&S Sauvignon Blanc
- 2 tbsp double cream
- 1 orange, zest only
Method
Step 1
Heat the oven to 220°C/ 200°C fan/ gas 7. Bring a large saucepan of water to the boil. Add rice, lower heat to a gentle simmer. Cover and cook for 40 mins, or until rice is tender but not soft. Drain then leave to steam dry and cool.Step 2
Make the dressing. Add the vinegar, extra-virgin olive oil, sugar, salt and black pepper to a jar then seal and shake.Step 3
Tip the cooled rice into a large bowl with the rocket, cranberries, salad onions, feta and pomegranate. Pour over the dressing and toss together gently. Cover and set aside.Step 4
In a small bowl, mix the olive oil, pistachios, panko breadcrumbs, garlic, lemon zest and parsley then stir well to coat evenly.Step 5
Pat the salmon dry on both sides and set on a baking sheet lined with greaseproof paper. Spoon the pistachio mixture evenly over the top of the salmon, using your hands or the back of a spoon to press it lightly to help it stick.Step 6
Bake for 12-15 mins, until just cooked through then set aside to rest for 5 mins before serving.Step 7
Meanwhile, heat the carrot and swede crush to pack instructions.Step 8
To make the beurre blanc. Heat 1 tbsp butter in a pan set over a medium heat. Add the shallots and cook until translucent. Pour in the white wine and juice from half the lemon. Cook until just boiling and then reduce to a simmer. Let the sauce reduce and thicken by half and then stir in the double cream. Reduce the heat and slowly whisk in 2-3 tbsp cold butter, whisking until thick and emulsified. Add the grated orange zest, season with a pinch of salt and serve immediately.Step 9
Spread a thin layer of the carrot and swede crush onto a plate and top with the salmon fillet. Serve the rice salad on the side with a jug of beurre blanc and a sprinkle of parsley.