Baking with Olivia and Caroline

I am in love with this salmon recipe. I worked at a local restaurant in my late teens and early twenties, and this dish was on the menu back then. Believe it or not, it’s still there more than 30 years later. It’s that good!

I first tried recreating this salmon dish during COVID, when I found myself craving this exact meal. Restaurants were closed, and I just had to have it. I thought it would be tricky. The idea of making a beurre blanc intimidated me, but it turned out to be much easier than expected. The secret? Super cold butter and a very quick whisk.

The salmon itself couldn’t be simpler: a drizzle of olive oil, a coating of finely chopped pistachios, and a sprinkle of salt and pepper. Bake, then serve it over rice with your favorite vegetable. Drizzle that luscious lemon beurre blanc over everything, yes, even the veggies!

This recipe makes enough for four servings, and I can almost guarantee that if you make it for guests over the holidays, they’ll thank you for it – and ask for the recipe before dessert! Or, they will be asking to make a reservation at your house for dinner!

Happy holidays and as always, enjoy!

Ingredients 

Salmon

4 salmon fillets
1 cup unsalted pistachios, chopped
Olive oil (enough to coat each fillet)
Salt and freshly ground black pepper, to taste

Lemon beurre blanc

½ cup dry white wine
1½ tablespoons white wine vinegar
3 tablespoons shallots, finely diced
8 ounces very cold unsalted butter, cut into tablespoons
Sea salt, to taste
Juice of ½ small lemon

Instructions

1. Prepare the salmon.

Preheat the oven to 375°F. Lightly grease a baking pan.

Brush each salmon fillet with olive oil so the pistachios will adhere. Press the chopped pistachios onto the top of each fillet, then season with salt and pepper.

Bake for 15-20 minutes, or until the salmon flakes easily with a fork.

2. Make the beurre blanc.

In a small to medium saucepan, combine the white wine, white wine vinegar, and shallots over medium heat. Simmer until the liquid reduces to about two tablespoons.

While it reduces, keep your butter very cold (a quick chill in the freezer helps).

Whisk in the butter, whisking constantly until smooth and emulsified. Remove from heat and stir in the lemon juice. Season with sea salt to taste.

3. Serve.

Spoon the beurre blanc over the salmon and, well, everything on the plate! •

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.