Pan-fried salmon recipe with toasted pistachio and lemon butter – Salmone con pistacchi tostati e burro al limone
This dish is simple and takes moments to prepare. Make sure the salmon is fresh and from a sustainable source. It is best served with a light spring salad.
I used spinach with grated baby carrots and spring onions, dressed simply with extra-virgin olive oil and a splash of white wine vinegar.
➤ SERVES 4
➤ PREPARATION 10 minutes
➤ COOKING 8 minutes
• 4 wild salmon steaks
• 100g pistachio nuts, shelled
• 1 unwaxed lemon
• 50g unsalted butter
• 4 tbsp olive oil
• salt and freshly ground black pepper
- First, place a heavy-based frying pan onto the heat. Remove the shells from the nuts and add to the pan. Roll them about for a couple of minutes until they start to toast. Be careful not to burn them. Spoon the nuts onto a cutting board and chop roughly.
- Add the olive oil to the same pan and, once it is hot, add the salmon steaks. Fry the steaks for approximately 4 minutes, depending on their thickness, until you have a crisp golden colour, then turn them over and fry them for a further 3 to 4 minutes on the other side.
- Remove the steaks to a warmed plate while you make the sauce. Grate the lemon rind onto a plate and cut the lemon in half. Add the butter to the pan and, when it has melted, add the pistachio nuts. Squeeze the lemon juice into the pan.
- Arrange the salmon steaks on your plates and drizzle over the pistachio butter. Finish with salt and freshly ground black pepper and a sprinkling of lemon rind. Serve with a light salad and warmed ciabatta bread.