Pistachio Crusted Salmon with Lemon Cream Sauce Ingredients 1/4 cup finely chopped pistachios, plus more for garnish 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper 2 (4-ounce) fresh salmon fillets 2 tablespoons extra-virgin olive oil 1 teaspoon minced garlic 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 1/8 teaspoon ground white pepper Preparation For the Salmon: In a shallow dish, combine the pistachios, 1/2 teaspoon 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. For the Lemon Cream Sauce: 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, 1/2 teaspoon salt, and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish and serve with the salmon.
Posted on: Tue, 30 Sep 2014 06:23:16 +0000
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