Thursday, June 14, 2012

Pistachio-Crusted Salmon with Lemon Cream Sauce

'Pistachio-Crusted Salmon with Lemon Cream Sauce'
Source: Adapted from Taste Of Home


4 salmon fillets (6 ounces each)
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
1/4 cup mayonnaise
1/2 cup finely chopped pistachios


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


1. Heat oven to 375. Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios.

2. Bake 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.

4. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.

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