Friday, August 21, 2015

Coho Salmon with Pistachio + Herbs

Coho, or silver salmon, is not as rich as a sockeye, so this super flavorful topping is a perfect match. The earthy herbs and sweet nuttiness of the pistachios is a winning combination. The butter makes it decadent. Really packs a powerful taste, and our taste-testers were unanimous in saying it was fantastic. This is a quick recipe, and the herb mixture can be made ahead so it's a perfect dish to impress guests! ~Audrey & Patti 
2 Coho salmon fillets
1/4 cup dry white wine
1/2 cup butter, room temperature and cubed
1/2 cup fresh herbs, (basil, Italian parsley and dill are nice)
1 clove garlic, chopped
1/4 cup raw pistachios
Salt and pepper

Serves: 4-6

Gather your ingredients, cut salmon fillets into serving-size portions. 

Place butter, herbs, garlic and pistachios into a food processor. Puree just until a nice pesto-like sauce develops.

Pour white wine in your baking pan. Add salmon, leaving a little space between each piece. Bake at 400 degrees for 10 minutes. Remove and cover each piece with some of the pistachio-herb mixture and pop back into the oven for about 5 more minutes. Internal temp should read 145 degrees, but remove at 140 degrees or when it flakes easily - there is carry-over cooking and you want it moist.

This goes nice with a rice pilaf.

Note: If you have a bit of the herb mixture left over, blend with some mayo for a quick aioli on side- your taste buds will be in heaven.

At Jim Creek, in the MatSu Valley, Alaska - where the Coho (silver) salmon featured in this recipe was caught. That's the Knik Glacier is behind us!

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