By: Robin Kurss

I find a lot of recipe inspiration on Instagram. My friend Lori shared this recipe with me from one of her favorite posts. It’s such an international sensation that both her sister-in-law and daughter, both living in Israel, coincidentally shared the same recipe with her! Great minds think alike, and it just goes to show you what a small world it is after all! This recipe is easy but has a real wow effect! Try it and you’ll see.

Serves 6-8

INGREDIENTS:
• 3 pounds salmon (1 large salmon whole side filet, skinless)
• kosher salt
• 1/2 cup Dijon mustard
• 1/4 cup light brown sugar
• ¾ c olive oil
• 1c parsley
• 1 c walnuts
• 1 c pistachios
• 2 cloves garlic
• 1-2 limes, zested and juiced
• 2 tablespoons chopped parsley, for garnish

DIRECTIONS:

1. Preheat oven to 400°F.
2. Place salmon filet on a large cutting board. Slice a small amount off the side to make as close to a triangle as possible (it doesn’t have to be perfect). Cut in half lengthwise, then cut each half lengthwise into 3 strips and braid. Secure top and bottom of braid with toothpicks.
3. Place a sheet of parchment paper onto a large baking sheet pan and spray with cooking spray. Place braids on a sheet pan and season each braid liberally with salt.
4. Mix mustard and brown sugar and brush onto salmon. Make pesto by grinding parsley, walnuts, pistachios, and garlic together. Add olive oil, zest and lime juice. Cover salmon with pesto and place it in oven.  Bake for 10-12 minutes or until salmon braids are cooked through. If using a digital thermometer cook to an internal temperature of 125°F to 135°F.
5. Place braids on serving platter and sprinkle with chopped parsley.