Simple Salmon with Pistachio Salsa & Ginger Cream


Simple Salmon with Pistachio Salsa & Ginger Cream

Simple Salmon with Pistachio Salsa & Ginger Cream

If you love ginger like I do, you have to make this ASAP!

The ginger sour cream is so so delicious and makes the most refreshing sauce for simple roast salmon.

Plus there’s the beautiful crunch of pistachios.

And the fragrance of basil.

Like I said you have to make this one!

To give credit where it is due, the idea for the ginger cream and pistachio salsa combo came from Yotam Ottolenghi.

If you don’t have his ‘Simple’ book, it’s a worthy addition to your collection.

The Ottolneghi version of course has way more than 6-ingredients.

But my simple rendition is just as delicious!

Enough for: 2
Takes: 15 minutes
Net Carbs: 12g/ serve

2 salmon fillets
1 tablespoon grated ginger
150mL (1/2 tub) sour cream
75g (3oz) shelled roast pistachios
1 bunch basil
2 tablespoons lime or lemon juice

1. Turn your oven to 250C. Place salmon on a baking tray. Rub with a little oil and season generously with salt. Pop in the oven for 10 minutes.

2. Meanwhile stir together sour cream and ginger with a pinch of salt.

3. Coarsely chop pistachios and place in a small bowl. Finely chop half the basil and add to the pistachios. Stir in lemon / lime juice and 2 tablespoons olive oil (preferably not extra virgin to keep the flavour more about the pistachios and basil but if you only have extra virgin use it). Taste the salsa and season with salt as needed.

4. When the timer goes, check the salmon. It should be brown on top and the flesh should look mostly opaque and cooked when you cut into it. I like it still a little pink but it’s up to you. Give it a few minutes longer if you’re not sure.

5. When the salmon is cooked, divide ginger cream between two plates. Top with salmon and spoon over the salsa and the remaining basil leaves.

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Variations & Substitutions

pantry-friendlyCashew sour cream. Basil = frozen greens.

short on time / no oven – you can pan fry the fish instead.

vegetarian – the ginger cream + pistachio salsa would be amazing on grilled eggplant or zucchini. Or on a big batch of roast veg.

dairy-free – stir the ginger into this cashew yoghurt, some hummus, almond hummus, mayonnaise or this lemon tahini sauce.

nut-free – replace pistachios with pepitas (pumpkin seeds) or sunflower seeds. Or for a completely different vibe use chopped olives or toasted sourdough bread crumbs.

different nuts – shelled pistachios can be expensive! Sub in any nut especially sliced almonds, whole cashews or macadamias.

more substantial (carb lovers) – warm pita bread or steamed potatoes, roast sweet potato.

more substantial (low carb) – avocado. Extra nuts. Extra sour cream.

Low FODMAP – replace pistachios with macadamias.

different herbs – mint, coriander (cilantro) or parsley can be substituted for the basil.

different protein – any fish, poached or fried eggs, chicken breast or thigh fillets. Or a roast whole chicken. Lamb cutlets. Pork Chops. Or see the vegetarian options.

more fancy / for entertaining – it doesn’t need this but if you really want to show off, sprinkle over some pomegranate seeds. And serve with a fancy salad like my Lime & Tahini Kale Salad, Broccoli with Addictive Walnut Crumbs (minus the fish), ‘Best Ever’ Tabbouleh or Spiced Roast Chicken & Cauliflower Salad with Tahini Dressing (minus the chicken).

Waste Avoidance Strategy

salmon fillets – freeze them.

grated ginger – freeze it.

sour cream – in the fridge in the packaging it was purchased in.

roast pistachios – keep it in the pantry.

basil – store in a plastic bag in the fridge for 1-2 days. For longer storage wash and spin dry the leaves in a salad spinner then wrap loosely in paper towel and place inside plastic bag. Push out most of the air and seal. Store in the fridge. For long term make pesto or basil oil.

lemon / limes – whole lemon/lime will keep wrapped in a plastic bag in the fridge for months.

Prepare Ahead

No this is best when freshly made. Leftovers will keep in the fridge for up to 2 weeks or can be frozen but the basil will be all wilted.

Simple Salmon with Pistachio Salsa & Ginger Cream-2

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{ 6 comments… read them below or add one }

Susan Stone June 11, 2020

Oh, YUM!!!!!!! Made this for dinner tonight and it was so good! I did the salsa with cilantro in place of basil, and used lime juice. I also used Greek yogurt in the ginger cream, because I no longer buy sour cream. I did not hear my husband rave (he almost never does), but I didn’t hear any negative, either. And he ate his whole serving. So I will definitely be making this again. I am wondering if, when you said filets, you meant salmon steaks. At least in the US filet apparently means the whole side of a fish, vs. a steak which is cut crosswise.


jules June 11, 2020

Glad you enjoyed Susan!

And good to know the ginger cream works with yoghurt as well (not surprised though)

MY Irishman is a little like your husband in that he rately raves – but when he does you know it’s very high praise – so I like that standard.

You could use salmon steaks – they’re the same here – cross cut.

I used a piece of the fillet – so the whole side cut into individual portions – we just abbreviate it to fillets here – glad you didn’t use 2 wholie sides of salmon – they would be a lot of fish!



Gillian Vance May 7, 2020

I emailed you and asked if greek yoghurt would work in place of sour cream and you said yes. Thank you for being so interactive! Just the yoghurt ginger and basil makes an amazing dressing, and I will definitely be trying it on other things.! I made dinner with chicken and stir fried vegetables. I love the fact that your recipes are so simple, but delicious, and all the different options you suggest. I have lots of eggplant in the garden so definitely going to try the eggplant recipe this week.


Charles&Kris May 5, 2020

Yay! I recruited my youngest, Zsa Zsa, to help make meals!! (Its the three of us here, as Charles returned to live with us a year ago. Its been Zsa Zsa and me (really) for 12 years!!)

“We” decided on tilapia, pistachios, parsley, lemon juice and olive oil. She decided (I think she’s testing me when I said there are alternate ingredients and variations) to use plain sour cream and we can sprinkle in our own (ground) ginger, if we want it. Charles claims he doesn’t like ginger but he hasn’t had it in a while.. I suggested we give him a taste test. But this is great!! (Help in the kitchen.)

I have a question. ZsaZsa mixed together the pistachios and parsley then added the lemon juice. At that point, I wondered if it makes any difference to add the olive oil first then the lemon. I had learned (somewhere in my decades) to oil a salad first then add the vinegar. So she said she was going for the opposite effect (quick-witted.) She wanted the lemon to soak in more than the oil. What’s your view?

I’m writing this as she came in to tell me the fish broke up a bit so we’ll have to take chunks. lol I’m not usually this wordy because I’m usually so busy doing everything around here!! So. I’ve got her on board!

OK! We all just ate. Z was so proud of the results!! Even Charles decided he liked ginger mixed in the sour cream. (See?) Mmmmm, I cannot wait to do this alot!


jules May 5, 2020

Oh Kris!

I just LOVED reading this.

And so so happy you’ve got Zsa Zsa (such a cool name) on board!

To answer your question, you’re right adding the lemon first will make the parsley wilt more (I’ve also read that it will cause browning but I haven’t ever experienced that and can;t think why that would be the case).

I’m with Zsa Zsa in that’s what you want for this salsa (as opposed to a salad when you want the leaves to be crisp).

But it won’t make a huge huge difference either way.

So fun!


jules May 5, 2020

And LOVED that you kept the ginger separate – this is brilliant!

Fresh ginger is quite different to dried – might be worth trying if Charles likes dried 😉


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