This is a recipe I came up with for our Australian Grand Prix Meal. The Pistachio and Citrus Butter is the star of this dish. Letting it get melty over the salmon and carrots is a taste of perfection.

No need to spend your money at a restaurant when you can prepare this dish at home.

Ingredients

• ½ cup lightly salted pistachios
• 2 garlic cloves
• ¾ cup unsalted butter, softened
• zest and juice of 1 lime
• zest and juice of half a lemon
• salt and pepper to taste
• 1 pound of whole carrots
• Olive oil
• Salt and pepper
• 4 filets of salmon
• Splash of white wine

Directions

Preparing the Pistachio and Citrus Butter

1. In a food processor, pulse the pistachios and garlic cloves until roughly chopped.
2. Add to a small bowl with the butter, lime juice/zest, lemon juice/zest, salt, and pepper. Stir until well incorporated.
3. Place onto parchment paper and roll into the shape of a small log.
4. Store in the fridge until ready to use.

Preparing the carrots

1. Preheat the oven to 400F.
2. Wash and peel the carrots. Cut in half and then into spears.
3. Place the carrots on a lined baking sheet and drizzle with olive oil. Season with salt and pepper.
4. Roast for 12 minutes.
5. Remove from the oven and place few slices of the butter over top of the carrots.
6. Roast for an additional 12 to 15 minutes.

Preparing the salmon

1. Season the salmon with salt and pepper.
2. Heat olive oil in a large, heavy bottom skillet over medium heat.
3. Once the oil is sizzling add in the salmon, skin side down.
4. Cover with a lid and sear for 5 to 6 minutes without moving the salmon.
5. Add in a few tablespoons of the butter and a splash of white wine.
6. Flip the salmon and cook for an additional 2 to 3 minutes.
7. Flip one last time and top each filet with more butter.
8. Cover with lid and let the butter melt over the salmon.
9. Serve with the roasted carrots and enjoy!