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Pistachio Encrusted Salmon With Beurre Blanc
Yields: 1 serving(s)
Ingredients
- 6 salmon fillets; (4 to 6oz)
- 1 cup(s) pistachios; shelled and finely ground
- 1/2 cup(s) white wine
- Lemon juice of 1 1/2 lemons
- Lemon zest; to taste
- 1/4 pound(s) cold butter; cubed
- Chives
Directions
- For gourmet friday from craig jervis/the mad platter.
- Directions: pat salmon in ground pistachios, then sear both sides in hot skillet until nuts are golden.
- This can be done ahead of time finish in a 400 oven until done.
- For the beurre blanc, reduce wine, lemon juice and shallots in a skillet.
- Whisk in lemon zest and cold butter.
- Add chives just before serving.
- Pour over salmon and serve immediately.
- Garnish with lemon twist and chives.
- Serve with basmati rice and fresh vegetables.
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