Pistachio-Crusted Salmon

Name: Pistachio-Crusted Salmon
Yield: 2
Cuisine: Italian
Ingredients: 2 x 180g salmon fillets, skin on, pin-boned (6½oz); 50g slivered pistachios (1¾oz); 1 tablespoon flat-leaf parsley leaves, finely chopped; 1 clove garlic, crushed; 1½ tablespoons freshly grated parmesan cheese (6g/¼oz); 1 tablespoon fine fresh breadcrumbs (6g/¼oz); Salt flakes, to taste; 2 teaspoons extra virgin olive oil (10ml); 25g butter (1oz)

This delicious pistachio-crusted salmon is inspired by a dish served at the annual Sagra del Pistacchio di Bronte in Sicily and introduced to me by Lucio Galletto. Bronte is renowned for its pistachios which are hard to come by in Australia, so I use Persian pistachios from my friend Parya at Saffron & More. They’re the only ones I know that have the same vivid green colour and creamy texture as the Sicilian pistachios. In Bronte this pistachio crust is often served on lamb, but I like it just as much on salmon, or any firm white fish. You could even use it on chicken or sprinkled over cauliflower for baking. I’ve used it on both skinless salmon and salmon with the skin on. If the salmon is skinned there’s no need to pan-fry it first, just press the pistachio-crust onto the skin side of the salmon and bake. This pistachio-crusted salmon is delicious served with Pan-fried Radicchio (see video below) and Rosemary Potatoes plus a glass or two of Dal Zotto rosato from the King Valley, a mouth-filling blend of Italian grape varieties sangiovese, barbera, nebbiolo and pinot nero.

Serves 2

Ingredients

2 x 180g salmon fillets, skin on, pin-boned (6½oz)
50g slivered pistachios (1¾oz)
1 tablespoon flat-leaf parsley leaves, finely chopped
1 clove garlic, crushed
1½ tablespoons freshly grated parmesan cheese (6g/¼oz)
1 tablespoon fine fresh bread crumbs (6g/¼oz)
Salt flakes, to taste
2 teaspoons extra virgin olive oil (10ml)
25g butter (1oz)

Method

Remove salmon from fridge 30–60 minutes before cooking and set aside to come to room temperature.
Preheat the oven to 200°C (400°F).
Use a mortar to roughly crush the pistachios; alternatively chop roughly with a knife or pulse briefly in a food processor or spice grinder; take care not to grind them to a paste.
Place in a bowl with parsley, garlic, parmesan, breadcrumbs and a pinch of salt and mix well.
Heat oil and butter in a heavy-based frying pan over medium-high heat.
Pat salmon dry all over and place into pan skin side down.
Cook for 2–3 minutes, until skin is dark golden.
Remove from pan to a baking paper-lined baking tray, skin side up.
Press the pistachio mixture all over the skin to make a firm, even coating, pressing any remaining mixture onto the sides.
Place in the oven for 8–10 minutes, depending on thickness, until cooked to your liking; remember it will keep cooking in the residual heat once removed from the pan.
Remove from oven and set aside in a warm place to rest for a couple of minutes before serving.

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Pan-fried Agrodolce Radicchio

What Other Travellers Say

Just back from the most amazing trip to Emilia-Romagna with Roberta. Not only the home of Prosciutto di Parma, Parmigiano-Reggiano & Balsamic Vinegar, but scenery to die for and more quaint and exciting restaurants and cafés than you ever imagined. And Roberta is just the person to help you discover and enjoy them! Her knowledge of the history of the region and its wonderful cuisine know no bounds and all added to the excitement of the trip. It was faultless - well organized and lots of fun!

Wow, what a tour – I learned so much! Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's recipe kits – the family are reaping the benefits now. If you're thinking of joining Roberta in future years get ready for an amazing experience.

My wife and I recently joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Our tour with Roberta through Emilia-Romagna was the highlight of the year. Good company, gorgeous palazzi and great food. What more could one ask for? Roberta's enthusiasm and knowledge made this a once in a lifetime experience through an extraordinary, diverse and very special region.