Pan-Seared Salmon With Pistachio-Herb Gremolata

Serves 4.

Note: From “A Mouthful of Stars,” by Kim Sunée.

• 3/4 c. thinly sliced spring onion or sweet onion, such as Vidalia or Walla Walla

• 1 small jalapeño, stemmed, seeded and thinly sliced

• 1 c. combination chopped fresh herbs, such as cilantro, mint and flat-leaf parsley

• 1/2 c. lightly toasted and chopped pistachios or walnuts

• 3 tbsp. extra-virgin olive oil, divided

• Finely grated zest and juice of 1 lemon (preferably Meyer lemon)

• 4 (6-oz.) salmon fillets, pinbones removed (preferably skin-on)

• Sea salt and freshly ground black pepper

• 1 tbsp. unsalted butter

• Lemon wedges, for serving


Combine onion, jalapeño, herbs, pistachios, 2 1/2 tablespoons olive oil, and lemon zest and juice in a medium bowl.

Pat salmon fillets dry with paper towel and season both sides with salt and pepper. Melt butter and remaining 1/2 tablespoon olive oil together in a large, heavy skillet over medium-high heat until butter begins to froth.

Place salmon, skin side down, in the skillet and cook without moving for 5 minutes. Decrease heat if too hot. Check skin and, if crispy, turn gently to the other side and let cook for another minute for medium-rare or until cooked to desired doneness. Top with the gremolata and serve with lemon wedges.