Pistachio crusted salmon

A popular choice at our restaurant, The Ramblin’ Bear, Sweet Pistachios make their appearance in two ways with this glistening salmon fillet—both as a component of a crunchy panko and coconut topping, and in a silky sauce laced with coconut cream and white wine.

Pan crisped salmon topped with a crunchy panko-coconut-pistachio crust,

sauced with a silky pistachio butter and coconut cream.

You can serve this salmon as part of my Shavuot menu, or any time you want to present guests with something special. It’s lovely with a root vegetable purée and lightly charred, roasted broccolini.

Serves 2, can be doubled or tripled

Ingredients:

  • 2 salmon fillets, skin on—preferably cut from the thick end, about 6 ounces each

  • Kosher salt to taste

  • 2 tablespoons coconut oil

  • 2 tablespoons white wine

  • ½ cup coconut milk

  • 1 clove garlic, smashed

  • ¼ cup pistachio paste

  • ¼ cup chopped pistachios

  • Aleppo pepper, to taste

  • 2 tablespoons fresh lemon juice

  • ¼ cup shredded coconut—natural, unsweetened

  • ½ cup panko

  • 1—2 thinly sliced scallions

  • micro greens, for garnish

 Method:

  • Preheat the oven to 450°

  • Sprinkle the salmon fillets with a little salt on both sides.

  • Heat the coconut oil and 1 tablespoon of butter in a skillet, and then add the salmon fillets to the pan, skin side down. Cook over high heat, without disturbing, until the skin is crisp.

  • Carefully turn the fillets over and continue to cook over high heat for 1 minute or so, to sear the flesh.

  • Meanwhile, in a separate pan, melt 2 tablespoons butter and mix with the panko, the shredded coconut, and a bit of salt. Cook over medium heat, stirring constantly, until the mixture is toasted and golden. Set aside.

  • In another small bowl, whisk together the lemon juice, coconut milk, and pistachio paste to combine.

  • Add the remaining 2 tablespoons butter to the pan. Add the wine and the smashed garlic clove and cook until the wine is reduced by half.

  • Stir in the coconut milk/pistachio combination, the chopped pistachios, and the scallions, and add a pinch or more of Aleppo pepper, according to your taste, and cook for another minute or two.

  • Remove the garlic clove and discard.

  • Sprinkle the panko topping over the salmon and slide it into the oven until the topping is crisp and the fish is done, about 5 minutes for medium-rare.

  • Swirl the sauce from the pan onto each of two dinner plates. Transfer salmon fillets to the plates, skin side up, and garnish the fillets with micro greens.