Let me just say, this wasn’t the dish I had originally planned on putting up today. I had planned to put up the bacon blue cheese quiche that my MC facebook buds have been patiently waiting for. But then this pistachio crusted salmon came along. It wasn’t a researched recipe idea. Just a night where I needed to cook some dinner. I knew I wanted something involving salmon, and I happened to have a bag of pistachios taking up rent in my pantry. The idea started simple and grew from there. I’d make a pistachio crusted salmon. Done. But what’s a crusted fish without a sauce right? I slid out my beloved Flavor Bible and got to work. Lets see…. ginger pairs with lemon pairs with basil pairs with salmon. And there it was, my perfect sauce. Unique yet flavorful, creamy and simply perfect.
So back to the original plan. I had three dishes currently ready to be written about and presented to you all. When I asked my husband what I should put up on the blog the conversation was a bit short and sweet.
Me: Hey honey, which recipe do you think I should put up on the blog tomorrow? The pistachio crusted…
Me: But wait, you didn’t hear the rest!
Scott: Didn’t need to.
I guess you could say the dish was a hit with my man of few words. Bacon blue cheese quiche will be taking the spotlight next week, I guarantee you that. But today it’s all about the salmon so let’s put together a recipe’s worth, shall we?
To start out, you’ll want to grind up your pistachios if they aren’t already and combine them with the panko. Dredge your filets in the mixture and drop them into a large frying pan with a little oil, heated up, to get them cooking.
Once they’re cooked through, set them to the side and get to work on the sauce.
In a separate pan, add in a little butter and garlic. Let the mixture cook up for a minute or two and then add in a little flour. Stir it all together and incorporate it into the butter.
Grab up a bottle of wine and glug a bit in along with a little chicken stock and lemon juice for added flavor. Stir it until all the flour is incorporated and the mixture thickens. Turn down the heat to low.
Stir in a splash of cream. Simply because I love cream.
Last up, add in some ginger, a shake or five of salt, and a little fresh basil just because.
Stir it all together and serve a heaping spoonful over the cooked up salmon.
Prepare yourself for the most randomly cohesive, dish I’ve ever created on the dinnertime fly. Planning is so overrated.
Pistachio Crusted Salmon with Ginger Lemon Cream Sauce
Total Time: 45 min
1 Pd Salmon Filets
1/2 Cup Panko Bread Crumbs
1/2 Cup Pistachios, Ground
2 Tbsp Canola Oil
1 Tbsp Butter
2 Cloves Garlic, Minced
2 Tbsp Flour
1/2 Cup White Wine
1/2 Cup Chicken Broth
1 Lemon, Juiced
1/4 Cup Heavy Cream
11/2 tsp Ginger
2 Tbsp Basil, Chopped
3/4 tsp Salt (To Taste)
In a bowl, mix together the panko crumbs and the ground pistachios.
Coat the filets in the mixture.
Heat the canola oil on medium high heat in a large sauce pan.
Cook the fish until done, flipping once. Remove and set aside.
In a separate pan, melt the butter on medium heat.
Add in the garlic and let it cook into the butter for about a minute.
Add in the flour until incorporated. Mixture will look a bit like batter
Pour in the white wine, chicken broth, and lemon juice. Heat up until thickened.
Turn the heat down to low and add in the heavy cream.
Add in the ginger, basil, and salt.
Serve fish over rice with the sauce poured over the top.