Pistachio Crusted Salmon with Lemon Cream Sauce
By Paula DeenJUMP TO RECIPE
- 1/4 cup finely chopped, plus more for garnish pistachios
- 1 teaspoon divided salt
- 1/2 teaspoon freshly ground black pepper
- 2 (4 oz) 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
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.