Pistachio Crusted Salmon with Lemon Cream Sauce


Looking for a new way to make salmon? Look no further! This recipe is quick, simple, and delicious. You may even have all the ingredients in your kitchen. The Lemon Cream Sauce is delicious on the salmon as well as other vegetables (Brussels sprouts and asparagus). Don’t worry we did have something green with our dinner (Brussels Sprouts) I was just trying to get a picture taken while I still had a bit of daylight. Actually I realized I had nothing green on the plate and felt a little funny about that so I added the parsley ;). We also had cheesy orzo (recipe coming soon).

Ingredients

For the Salmon:
1/3 cup + 1 tablespoon finely chopped pistachios
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (4 ounce) salmon fillets
2 tablespoons olive oil
For the Lemon Cream Sauce:
1/2 tablespoon butter
1/2 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup heavy whipping cream
2 teaspoons lemon zest
1/8 cup fresh lemon juice
1/2 teaspoon sea salt
1/8 teaspoon ground white pepper

Instructions

For the Salmon:
1. In a shallow dish, combine 1/3 cup pistachios, garlic, salt, and pepper.
2. Dredge salmon in pistachio mixture, press gently to coat.
3. Heat olive oil in a skillet over medium-high heat.
4. Add salmon and cook 4 minutes or until salmon is browned.
5. Reduce heat to medium; turn salmon and cook 5-6 minutes, or until salmon flakes easily with a fork.
6. Serve with Lemon Cream Sauce and garnish with pistachios.

For the Lemon Cream Sauce:
1. Mix lemon zest, lemon juice, salt, and pepper; set aside.
2. In a small saucepan, melt butter over medium-high heat.
3. Whisk in flour, cook for 2 minutes.
4. Reduce heat to medium; stir in broth and cream. Simmer for 5 minutes or until thickened, whisking frequently.
5. Whisk in lemon juice mixture.
6. Cook 4-5 minutes or until thickened (it will thicken a bit as it cools).

Mangia!
Lindsay Lou

Source: Slightly adapted from Paula Deen

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