PISTACHIO-CRUSTED SALMON FILLETS

By lisamorgan

Ingredients

• 2/3 cup shelled pistachio nuts (not dyed red (4 oz)
• 1/3 cup fresh basil leaves packed
• 1 1/3 tablespoons minced shallot
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 4 1/3 tablespoons unsalted butter softened
• 24 ounces salmon arctic char fillet (1 to 1 1/4 inches thick) with skin (6 oz each)
• 1/3 tablespoon vegetable oi

Preparation

Step 1

Coarsely chop pistachios in a food processor, then add basil, shallot, salt, pepper, and 6 tablespoons butter and purée until mixture forms a paste.

Preheat oven to 400°F.

Remove any bones from fish with tweezers and pat fish dry.

Heat oil and remaining 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then brown skin sides of fillets in 2 batches, 3 to 4 minutes per batch. Transfer fillets as browned, skin sides down, to a lightly oiled shallow baking pan (1 inch deep).

Divide pistachio paste among fillet pieces and spread evenly in a 1/8-inch-thick layer over top of each.

Bake fillets in middle of oven until just cooked through, 9 to 11 minutes.

Cooks' note:
• Pistachio paste can be made 4 hours ahead and chilled, covered. Bring to room temperature before spreading.