Pistachio-Crusted Salmon with Fennel Nage: Elegant Dinner Recipe

Treat your taste buds to a symphony of flavors with this Salmon with Fennel, Nage & Pistachios Recipe. This dish takes perfectly cooked salmon to the next level by pairing it with a vibrant fennel nage and a unique pistachio crust. With the richness of anisette, the sweetness of molasses, and the crunch of pistachios, every bite is an elegant balance of textures and tastes.

This pistachio-crusted salmon recipe is as sophisticated as it is approachable. The fennel nage, simmered with carrots, celery, and tomatoes, adds a flavorful base that elevates the salmon. The molasses and mustard dredge, combined with the nutty pistachio crust, brings a delightful complexity to this dish. It’s perfect for a dinner party centerpiece or a special treat for a weeknight meal.

Packed with protein, omega-3s, and fresh ingredients, this easy salmon recipe is not only delicious but also nutritious. Impress your guests or treat yourself to a meal that’s bursting with flavor and creativity. Ready to make this restaurant-quality dish at home? Let’s get started!

Comfort Food: Salmon With Fennel Nage & Pistachios

Salmon With Fennel Nage & Pistachios Ingredients

• 2 cups of fennel, large diced

• 1 cup of carrots, large diced

• 1 cup of celery, large diced

• 1 cup of onion, large diced

• 2 tablespoons olive oil

• 1/4 cup white wine

• 1 cup fresh tomatoes, large diced (seeds removed is best)

• 3 tablespoons anisette liqueur

• 4 cups chicken stock

• 8 (7-8 ounces) pieces salmon

Directions For Salmon With Fennel Nage & Pistachios

1. Sweat first 4 ingredients in olive oil, until onions are translucent

2. Add white wine and reduce 50%

3. Add diced tomato, anisette and chicken stock. Simmer for approximately 45 minutes or until reduced by 50%. Salt to taste. Set aside and keep warm

Dredge Mix Ingredients

• 1/2 cup molasses

• 1/2 pound pistachios, chopped

• 1 tablespoon whole grain mustard

Directions For Dredge Mix

1. Mix molasses and whole grain mustard. Dredge no skin side of salmon filet in molasses and mustard mixture

2. Chop 1/2 pound pistachios and push dredge salmon into nuts on the side of the dredge

3. Saute in olive oil, nut side down, on medium low heat for about 3 minutes. Flip and cook to desire temperature or may be finished by baking in oven at 325 for about 10 minutes. Divide fennel nage onto plates and place salmon on top

   
   
   
   

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