This luscious recipe is adapted from one in the San Jose Mercury News. Don’t be put off by the amount of butter in the ingredient list… each portion includes only one tablespoon of pistachio butter, and this is a special-occasion recipe, anyway.
Roast Salmon and Pistachio Butter
2/3 cup shelled, salted pistachios
1/2 cup butter, softened
2 tablespoons snipped fresh chives
1 tablespoon freshly squeezed lemon juice
3 teaspoons peeled, grated ginger root
- Process pistachios until coarsely chopped. Place in bowl with butter, chives, lemon juice and ginger root. Combine well. Refrigerate or roll into a log and freeze.
- Preheat oven to 500 F. Heat olive oil in a heavy skillet over medium high heat. Brown salmon fillets four at a time, for about 2 minutes.
- Place salmon, skin side down, in a shallow baking pan. Roast 4-5 minutes. Remove from oven, sprinkle with salt and pepper, top with 1 tablespoon pistachio butter and place on serving dish or individual plates.