Pistachio Encrusted Salmon with Avocado Butter
For the Salmon:
½ cup pistachios, shelled
¼ cup sliced almonds, blanched
1 T. curry powder
1 tsp. salt and pepper mix
6-7 ounce Alaskan King Salmon Fillets
2 T. Olive oil
1 T. butter
AVOCADO BUTTER
1/2 cup soft butter
¾ cup ripe avocado
2 T. chopped fresh cilantro
2 cloves garlic minced
Juice of 1 lime
Dash of Tabasco
To taste-Kosher salt and pepper
ROASTED CORN SALSA
3 ears corn
¼ cup roasted bell peppers, diced
6 medium shiitake mushrooms, stemmed
1 teaspoon honey
1 lime, juiced
1 Tablespoon chopped scallions
1 Tablespoon chopped mint
Pinch cumin
PISTACHIO ALMOND CRUST:
Place pistachios, curry, salt-pepper, and almonds in food
processor. Pulse until course, about 20 seconds. Remove. Set
aside.
ALASKAN KING SALMON:
Place pistachio almond crust on cookie sheet. Coat flesh
side of salmon fillet only. Melt olive oil and butter in hot
skillet over medium heat. Pan fry coated side of salmon until
golden brown, approximately 1 minute. Flip over. Cook to medium
rare. Remove from skillet. Set aside.
AVOCADO BUTTER:
Whip butter in mixing bowl until soft and creamy. In
separate bowl, blend avocado, cilantro, and garlic. Add lime
juice, salt, pepper, and Tabasco. Combine well with butter.
ROASTED CORN SALSA:
On hot grill, charbroil corn and shiitake mushrooms
approximately 2 minutes. Remove kernels with knife, shaving cob
lengthwise. Julienne shiitake mushrooms. Set aside. Cool. Place
kernels in mixing bowl with remaining ingredients. Gently toss.
Season to taste with sea salt and freshly ground black pepper.