Pistachio Parmesan Salmon Puff Pastry

If you’ve never experienced the magic of pistachio butter, particularly in a savory presence, this recipe is for you. 

Italian ground pistachio butter is spread and twisted within a fresh puff pastry and then encases wild salmon, only to be topped with savory and salty Parmesan cheese and toasted pistachio nuts.

 

Serve over tri-colored couscous with extra salt and pepper and more cheese, for a real treat!

Pistachio Parmesan Salmon Puff Pastry 

10 oz. Wild-caught salmon, skin removed
8 oz. classic puff pastry (thawed, if frozen)
2 Tbs. Italian pistachio butter
½ cup Parmesan cheese, sliced
¼ cup toasted pistachios, chopped
kosher salt and pepper

 

Preheat oven to 400 degrees.

 

Roll out the puff pastry into one large rectangle.

 

Thinly spread the 2 Tbs. of pistachio butter evenly over the rolled-out puff pastry.

 

Slice the slathered pastry into 5 equal lengths and roll and twist each length.

 

Place vertically on a parchment-lined baking sheet.

 

Top with the skinless salmon.

 

Twist and fold the pistachio puff pastry twists around the salmon to encase.

 

Top with Parmesan and chopped nuts.

 

Bake for 15-20 minutes, until the salmon is cooked to preference.

 

Remove from oven.

 

Plate and serve over tri-colored Israeli couscous and top with freshly ground salt and pepper.