Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
6 Salmon filets
1/4 cup Olive oil
1 cup Coarsely chopped, raw, American pistachios
1/4 cup Black peppercorns, crushed
1/4 cup Cilantro, chopped
Salt to taste
2 cups Dry white wine
2 Shallots, diced
1/2 cup Whipping cream
1/2 pound Unsalted butter, cut into small pieces
Juice of one half lemon
2 tablespoons Fresh chives, sliced
Combine pistachios, crushed black peppercorns and cilantro; season to taste with salt. Brush tops of salmon filets with olive oil and cover with pistachio mixture; put salmon filets in oiled pan and roast in a 450° F. oven, 8 to 10 minutes.
In saucepan, bring white wine to a boil, add the shallots and reduce until 1/3 remains. Add whipping cream, bring to a second boil and reduce until mixture thickens slightly. Reduce heat and slowly whisk in butter 1 piece at a time until all butter has been added, do not boil. Season sauce with salt, freshly ground pepper and lemon juice; add chives just before serving. To serve, spoon a 1/4 cup butter sauce onto 6 large dinner plates; place salmon filet on each plate, garnish with cilantro.