A Wednesday night. No energy for a long recipe, but craving something that looks the part. This Salmon with Pistachio Cream is exactly for those moments — thirty minutes, simple ingredients, and a plate that looks like it came out of a restaurant.
Ingredients :
- The salmon — Choose thick fillets — at least 3 cm. A fillet that’s too thin cooks too fast and dries out before you realize it. Fresh or thawed from frozen, both work. Avoid the thin slices from the deli section.
- The pistachios — Shelled is a must, but ideally unsalted — otherwise the cream becomes too salty and you lose control over the seasoning. Baking aisle pistachios are often perfect.
- The egg yolk — This gives the cream its velvety consistency without being runny. It emulsifies everything, much like in a mayonnaise. Don’t skip it out of concern — blended cold, it’s perfectly safe.
- The breadcrumbs — The ingredient you don’t think of, but which changes everything. It absorbs the milk and gives the cream body. Without it, the sauce is too liquid and slides off the fish instead of coating it. One tablespoon, no more.
