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Pistachio Crusted Salmon with Lemon Cream Sauce Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
Servings
$ /Serving
Print
Easy Level
25 MIN 10 Prep + 15 Cook
2 Servings
$ /Serving

Pistachio Crusted Salmon with Lemon Cream Sauce Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
2 Servings
$ /Serving

Ingredients

  • 1/4 cup pistachios, finely chopped, plus more for garnish
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, freshly ground
  • 2 (4 oz) salmon fillets
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic, minced
  • 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.

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