Pistachio-Crusted Salmon

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Pistachio-Crusted Salmon

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 has been skinned there’s no need to pan-fry it first, just press the pistachio-crust onto the side where the skin was then bake it. 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
  1. Remove salmon from fridge 30–60 minutes before cooking and set aside to come to room temperature.
  2. Preheat the oven to 200°C (400°F).
  3. 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.
  4. Place in a bowl with parsley, garlic, parmesan, breadcrumbs and a pinch of salt and mix well.
  5. Heat oil and butter in a heavy-based frying pan over medium-high heat.
  6. Pat salmon dry all over and place into pan skin side down.
  7. Cook for 2–3 minutes, until skin is dark golden.
  8. Remove from pan to a baking paper-lined baking tray, skin side up.
  9. Press the pistachio mixture all over the skin to make a firm, even coating, pressing any remaining mixture onto the sides.
  10. 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 oven.
  11. 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

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Diane (Cremorne Point, NSW, Aus.)
Diane (Cremorne Point, NSW, Aus.)
Relaxed, organised and well-paced – a wonderful bespoke small group tour, starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. This tour included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Belinda (Balmain, NSW, Aus.)
Belinda (Balmain, NSW, Aus.)
I’ve been on three of Roberta’s food and wine tours so far and each one has been an amazing well-organised experience. From historic Rome and Pompeii to the spectacular Amalfi Coast, remarkable Venice and the charming villages of Switzerland, each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local. I highly recommend Roberta’s tours to anyone who wants to discover inspired travel through great food, wine and company. I’m already looking forward to the next one!
Michael (Cremorne, NSW, Aus.)
Michael (Cremorne, NSW, Aus.)
Starting in Rome then spending time on the Amalfi Coast and further south before heading back to Rome for the last couple of days made for a nice ‘round trip’. Roberta’s choice of eateries was excellent with some very enjoyable meals – and a nice mix of other activities, like vineyard visits, between meals. Everything was very well organised: transport, nice hotels in close proximity to most activities, and a relaxed pace with enough time to follow your nose if that took your fancy. A very worthwhile tour and I’m already looking forward to another!
Di (Manly, NSW, Aus.)
Di (Manly, NSW, Aus.)
I absolutely recommend Roberta’s Southern Italy tour! We’ve always been independent travellers so were a little apprehensive – by day 2 we knew we’d made a great decision! Roberta knows people and places far from the tourist trail so we visited wineries where we were always invited for lunch as well as wine-tasting, a family lemon grove high on the Amalfi Coast and a 3rd generation cheesemaker. We stayed in a stunning cave hotel in Matera and a gorgeous family hotel in Scala – and book-ended the tour with the vibrancy of Rome. So many highlights, such a brilliant experience. We will do another tour with Roberta.
Neville (St Ives, NSW, Aus.)
Neville (St Ives, NSW, Aus.)
We had an absolutely fantastic time in Southern Italy and Rome with Roberta. Incredible food and wine experiences combined with authentic cultural encounters, fascinating history and breathtaking scenery. From the charming streets of Trastevere and the stunning Amalfi Coast to Matera, Pompeii and the hidden gems of Basilicata, every day brought something memorable. Meeting local winemakers, farmers, chefs and families who welcomed us with genuine warmth made this trip exceptional. Roberta's passion for Italy, attention to detail, warmth, knowledge and care for every guest made the experience unforgettable. We will gladly travel with Roberta again.
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