One of my favorite recipes at Cooper’s Hawk is their Pistachio Crusted Grouper. In the mood for something different, I figured I could try to make something similar myself. I have been working my way through Stuart O’Keefe’s new cookbook, The Quick Six Fix, and stumbled across a recipe for salmon with pistachio basil butter that seemed right up J. and my alleys.
Pistachio Basil Salmon
- 1/4 cup shelled pistachios
- 8 basil leaves
- 1 TBSP lime juice
- 1/2 tsp chili flakes
- 2 tsp salt
- 2 tsp pepper
- 6 TBSP unsalted butter (at room temperature, softened)
- 2 salmon fillets
- 1 TBSP olive oil
Preheat your oven to 375 F.
In a food processor, chop up your pistachios. Then add your basil, lime juice, chili flakes, salt, pepper, and butter. Pulse a couple time to mix together and stick in the fridge. (Tip – it’s cheaper to buy normal pistachios and shell them yourself if you don’t mind a bit of an extra step in the process)
Very lightly salt and pepper your salmon fillets (there’s plenty of salt in the butter from your seasoning and the nuts). Heat your oil in a cast iron skillet and cook fish for about 3 minutes on each side. Then place in the oven for another 5 minutes.
Remove the pan from the oven and add your pistachio butter. The heat should melt the butter right in the pan, but feel free to turn your stove back on if you need to. Spoon the melted topping over the fish before serving. I served mine with a side salad with some whole pistachios on top for a little extra crunch. There is a nice sweet, nutty taste from the pistachios that goes along well with the hint of heat from the red pepper flakes and the freshness of the basil. Definitely a winner.
This recipe would also be delicious with grouper, mahi mahi, or tilapia as well. Next time I might also try to put some of the butter on top of the fish while still in the oven to build up a nice crust on top of the fish as well.
Until next time!