Salmone Veneziano Recipe
pan-seared fresh filet of salmon with pistachio crust, chardonnay mustard sauce, & steamed spinach
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Ingredients
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Salmon and Pistachio Crust
Chardonnay Mustard Sauce
Steamed Spinach
Method
Preparation
- 1
Prepare the Pistachio Crust
Preheat your oven to 375°F (190°C). In a small bowl, combine chopped pistachios, salt, and black pepper. Press the pistachio mixture onto the top of each salmon fillet.
- 2
Pan-Sear the Salmon
Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets, crust side down, and cook for about 3-4 minutes until golden brown. Carefully flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through. Transfer to the oven to finish cooking for 5-7 minutes.
- 3
Make the Chardonnay Mustard Sauce
In the same skillet used for the salmon, add minced garlic and sauté for 1 minute. Pour in the chardonnay wine and bring to a simmer. Cook for 5 minutes until reduced by half. Stir in the Dijon mustard and heavy cream, then cook for another 2-3 minutes until thickened. Remove from heat and whisk in butter until melted and smooth.
- 4
Steam the Spinach
In a separate pot, bring water to a boil. Place fresh spinach in a steamer basket, season with salt and drizzle with olive oil. Steam for about 2-3 minutes until wilted.
Plating
- 5
Assemble the Dish
On each plate, place a portion of steamed spinach, top with a salmon fillet, and drizzle with chardonnay mustard sauce. Serve immediately.
