Salmón en Costra de Pistache con Mantequilla de Limón y Alcaparras

This recipe for Salmon in Pistachio Crust with Lemon and Caper Butter combines juicy salmon with a crispy pistachio crust and a lemon butter with capers. It is a rich option to prepare at home and share at a special meal without complicating it too much.

Ingredients

For the salmon

• 4 fresh salmon fillets of approximately 180 to 200 g each, with the skin removed
• 1 cucharadita de sal de grano
• ½ cucharadita de pimienta negra recién molida
• 1 teaspoon of garlic powder
• 1 tablespoon Dijon mustard
• 1 cup of natural pistachios, finely chopped
• ¼ cup of finely grated Parmesan cheese
• 2 cucharadas de perejil italiano finamente picado
• 2 tablespoons extra virgin olive oil

For the lemon and caper butter

• 4 tablespoons unsalted butter
• 2 finely chopped garlic cloves
• 2 tablespoons of capers, drained
• Zest of 1 yellow lemon
• 3 tablespoons of freshly squeezed yellow lemon juice
• 2 tablespoons of dry white wine
• 2 cucharadas de perejil italiano finamente picado
• Freshly ground black pepper to taste

For decorating

• Gajos de limón amarillo
• Chopped pistachios
• Small leaves of Italian parsley

Step-by-step preparation

Step 1: Prepare the crust

1. Chop the pistachios with a knife until small pieces are obtained. Avoid over-processing them to preserve a crispy texture.
2. Mix them with the Parmesan cheese and the parsley.
3. Reserva.

Step 2: Prepare the salmon

1. Perfectly dry the fillets with absorbent paper.
2. Season them with the salt, the pepper, and the garlic powder.
3. Spread a thin layer of Dijon mustard over the top of each fillet. Do not worry, the flavor will be very subtle; its main function is to help the crust adhere.
4. Gently press the pistachio mixture over the mustard until covering the entire surface.

Paso 3: Hornear

1. Preheat the oven to 200 °C.
2. Lightly grease a baking sheet or a baking dish with the olive oil.
3. Place the fillets with the crust facing up, leaving space between them for the heat to circulate.
4. Bake for 12 to 15 minutes, depending on the thickness of the salmon. It will be ready when it flakes easily with a fork and retains a juicy center.
5. If you desire a more golden crust, turn on the broiler during the last minute, constantly watching to prevent the pistachios from burning.

Step 4: Prepare the butter

1. While the salmon is in the oven, melt the butter in a small pan over medium-low heat.
2. Add the garlic and cook for one minute, only until it releases its aroma.
3. Incorporate the capers and cook another minute.
4. Add the white wine and let it reduce to approximately half.
5. Add the juice and the lemon zest. Cook for one more minute.
6. Remove from the heat and incorporate the fresh parsley and a little black pepper.
7. Do not boil the sauce after adding the lemon to preserve its fresh flavor and prevent the butter from separating.

Paso 5: Presentación

1. Place one salmon fillet on each plate.
2. With a spoon, lightly drizzle with the lemon and caper butter, trying not to completely cover the crust so that it retains its crispy texture.
3. Decorate with a little chopped pistachio, fresh parsley, and a lemon wedge.

¿Te animas a prepararla?

This recipe for Salmon in Pistachio Crust with Lemon and Caper Butter is perfect to enjoy at home and share with those you love most. If you prepare it, tell me in the comments what touch you would give it or with what you would serve it.