Ghee-Seared Wild Alaska Salmon with Lemon, Feta and Toasted PistachiosCourse: MainCuisine: Seafood
39 g shelled pistachios
4 wild Alaska salmon fillets, skin on
Salt and pepper, to taste
28 g plus 8 g ghee (note that 28 g equals one ounce)
1 lemon, cut into 8 wedges
45 g crumbled feta
5 g chopped parsley
- Preheat the oven to 350ºF. Spread the pistachios on a small baking sheet and bake for 8- to 10 minutes, or until they smell toasty. When cool, coarsely chop the pistachios and set aside. (Tip: Place them in small Ziploc bag and gently bash with a rolling pin until they are in pieces, but not pulverized.)
- Season the salmon fillets with salt and pepper. In a non-stick skillet over medium-high heat melt the 28 grams of ghee. When the ghee is hot, add the salmon pieces to the skillet with the skinless sides down. Cook for two minutes without moving, or until a golden crust forms and the fish easily releases from the skillet when you peek with a spatula. Turn the fish over and cook for an additional three- to five minutes, or until the salmon is cooked through. A thermometer inserted into the thickest part of the salmon should register at 125ºF. The exact time will vary according to the thickness of the fillets. Transfer the salmon to a platter and let rest for five minutes, during which time the salmon will continue to cook.
- Transfer the fillets to four plates. Immediately spoon two grams of ghee on top of each fillet to melt, and use four of the lemon wedges to sprinkle each fillet with lemon juice. Sprinkle with the crumbled feta, pistachios and parsley and serve with the remaining lemon wedges.