We have salmon for dinner about once a week, and I’m always looking for a new way to prepare it.
This dish is quick to make (about 20 minutes total) and tasty.
If you like some zing, add more cayenne pepper to taste.
You can either shell the pistachios yourself or seek the shelled “nutmeats.”
Pistachio-Crusted Salmon
Makes 4 servings.
Adapted from Tasteofhome.com
For the salmon:
4 salmon fillets (1-inch thick and 6 ounces each)
1 teaspoon sea salt
½ teaspoon coarsely ground pepper
¼ cup mayonnaise
½ to 1 cup finely chopped pistachios, enough to cover surface of the fish
For the sauce:
1 shallot, chopped
1 tablespoon olive oil
¾ cup heavy whipping cream (I used half-and-half)
2 tablespoons grated lemon peel
¼ teaspoon sea salt
½ teaspoon cayenne pepper (or more to taste)
Preheat oven at 375 degrees.
Place fillets in a greased baking dish; sprinkle with salt and pepper.
Spread with mayonnaise and sprinkle with pistachios.
Bake for 15 to 20 minutes or until fish flakes easily with a fork.
Meanwhile, in a saucepan cook and stir shallot in oil over medium-high heat until tender.
Add cream, lemon peel, salt and cayenne; bring to a boil. Reduce heat; simmer uncovered for 5 to 7 minutes or until thickened, stirring occasionally.
Spoon sauce over salmon and serve immediately.
