Ingredients
- 1/4 cup finely chopped pistachios, plus more for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 (4-ounce) fresh salmon filets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- Lemon Cream Sauce, recipe follows
- Directions
- In a shallow dish, combine the pistachios, salt, and pepper. Dredge the salmon in the pistachio mixture, pressing gently to coat.
In a small skillet, heat the oil and garlic over medium heat. Add the salmon and cook until browned, about 2 to 3 minutes. Reduce the heat to medium; turn the salmon and cook until salmon flakes easily with fork, about 2 or 3 minutes more. Transfer the fillets to serving plates. Serve with Lemon Cream Sauce, and garnish with chopped pistachios, if desired.
Lemon Cream Sauce
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup heavy whipping cream
2 teaspoons lemon zest
1/8 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Lemon Cream Sauce
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup heavy whipping cream
2 teaspoons lemon zest
1/8 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground white pepper
In a small saucepan, melt the butter over medium-high heat. Add the flour, whisking to combine and cook for 2 minutes. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes. Add the lemon zest, lemon juice, salt, and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish and serve with the salmon.
Side note: While this version of the recipe is super tasty, we found that baking the filets was the way to go. The pistachios were crispier and the flavors were more savory. Try our little take on the recipe by popping the filets into the oven pre-heated at 350 degree. Leave in for about fifteen minutes.
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