Pistachio-Crusted Salmon with Lemon Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Nutty pistachios add color and crunch when sprinkled on salmon. The cream sauce gives the dish a lemony smooth finish. Ingredients:
4 salmon fillets (1 inch thick and 6 ounces each) |
1 teaspoon sea salt |
1/2 teaspoon coarsely ground pepper |
1/4 cup mayonnaise |
1/2 cup finely chopped pistachios |
sauce: |
1 shallot, chopped |
1 tablespoon olive oil |
1 cup heavy whipping cream |
2 teaspoons grated lemon peel |
1/4 teaspoon sea salt |
1/8 teaspoon cayenne pepper |
Directions:
1. Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios.
2. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.
3. Meanwhile, in a small 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 5-7 minutes or until thickened, stirring occasionally. Serve with salmon. Yield: 4 servings.
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