Coho Salmon with Pistachio + Herbs
Prep Time: 10 Minutes
Cook Time: 15-20 Minutes
2 whole Coho salmon fillets, cleaned, skin on
1/4 Cup dry white wine (whatever you are drinking is fine)
1/2 Cup butter, room temperature, cubed
1/2 Cup fresh herbs (basil, Italian parsley and dill are nice)
1 Clove garlic, chopped
1/4 Cup raw pistachios
Salt and pepper to taste
Preheat oven to 400 degrees. Cut salmon fillets into 4-6 serving-size pieces.
Place butter, herbs, garlic and pistachios in a food processor. Puree just until a nice pesto-like sauce develops.
Pour white wine in a baking pan. Add salmon fillets, leaving a little space between each piece. Bake for 10 minutes. Remove from oven and cover each piece with equal amounts of the herb mixture and pop back into the oven for about another 5 minutes. Fish is done when it flakes easily and internal temp reads between 140-145 degrees. As long as it flakes easily, I remove it at 140 degrees and let the carry-over cooking finish things off. Moist salmon is good salmon.
The Coho used in this recipe was caught at a favorite fishing place in the MatSu Valley: Jim Creek… even if you are not out to fish, braving Jim Creek’s notorious sand dunes is worth it to experience the amazing scenery, as well as some very colorful locals.