Pistachio-Crusted Salmon with Lemon Cream Sauce
(from Lucianolinda’s recipe box)
Source: Virginia Linn, Pittsburgh Post-Gazette
Prep time: 20 minutes
Serves 4 people
Categories: Fish- salmon
Ingredients
- 4 salmon filets ( 1-inch thick and 6 oz. each)
- 1 tsp. sea salt
- 1/2 tsp. coarsely ground pepper
- 1/4 cup mayonnaise
- 1/2 to 1 cup finely chopped pistachios-enough to cover surface of the fish
- For the sauce:
- 1 shallot, chopped
- 1 Tbsp. olive oil
- 3/4 cup half-and-half OR heavy cream
- 2 Tbsp. grated lemon zest
- 1/4 tsp. sea salt
- 1/2 tsp. cayenne pepper (or more to taste)
Directions
- Heat oven to 375 degrees.
- Place filets in a greased baking dish; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios.
- Bake 15 to 20 minutes or until fish flakes easily with fork.
- Meanwhile, in a saucepan, cook and stir shallot in oil over medium-high heat until tender.
- Add cream, lemon zest, salt and cayenne; bring to a boil. Reduce heat; simmer uncovered 5 to 7 minutes or until thickened, stirring occasionally.
- Spoon sauce over salmon and serve immediately.