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- Hey y'all, I'm Jamie Deen back in Mama's Kitchen.
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I'm gonna be working two pots today.
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I don't think I've done two pots on Mama's show,
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so I might talk faster than normal today.
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I got some oil heating up in here, y'all.
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a pistachio crusted salmon filets
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with a really quick homemade cream sauce,
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a lemon cream sauce, that we're gonna do super simple
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and we're gonna start with the roux.
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So, I'm melting my butter.
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As this oil's heating up,
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I'm gonna take our salmon.
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I told you we're moving today.
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I got a shallow dish.
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I've chopped up this salmon.
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I did chop up the salmon 'cause I tried to take the skin off
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of it and they're ain't a sharp knife in this whole house.
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(pistachios rustling)
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I'm embarrassed how the salmon looks.
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But I did chop the pistachio nuts.
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And we're gonna dredge these through our pistachio mixture
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while we have our oil heating up and my butter's melting.
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You see this is cooking here, y'all.
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I got two pans and one telephone I'm talking to.
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I don't want my pistachio nuts too big.
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I mean I don't want 'em dusty either.
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Make sure and take time to press those on.
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Got me a wet paper towel for my hands here.
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So, this salmon's only gonna take a few minutes.
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All this should come together, hopefully at the same time.
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So what I've done is I chopped our pistachios.
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Ask your monger at your store to remove the skin.
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And then I dredged it through our pistachios.
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We got a little bit of butter going.
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Now it's starting to bubble.
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So to this, I'm gonna add our flour
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and I gotta whisk this as we do it.
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(whisk scrapping pan)
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So, this is a traditional butter flour roux
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(whisk scrapping pan)
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to start and I'm gonna brown it off.
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I want it to get a little bit deep brown.
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This is the thickening agent for our sauce.
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As that's cooking, I'm gonna take our filets.
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Can't hardly hear it.
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Into our pan I'm gonna cook this
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for a couple minutes on each side.
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You see what our roux's doing here?
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This is a very small amount of butter
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and flour that we're working with.
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So, I'm not gonna cook it too long.
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I'm gonna whisk in some heavy cream.
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And that is how you start many a fantastic sauce.
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I am gonna let this cook for just a minute.
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I'm gonna turn my salmon up a hair.
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Now if you wanted to you could always
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do this fish in the oven if you'd like.
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It's super easy to do salmon in the oven,
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my wife loves to do that.
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Actually, last week she cooked some
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and after it was done,
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let it cool and then made salmon cakes
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and then we did 'em in a saute pan
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and they were delicious with a little bit of panko.
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We put an egg in there and we sauteed some peppers
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that we like and some onion.
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Every time I'm in front of y'all,
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I'll always spend more time talking about things
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I'm not cooking, than I am cooking.
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I've got our chicken stock.
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(whisk scraping pot) (salmon sizzling)
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This is where I gotta work.
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Breakdown this flour, the heavy cream
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it started to brown on us.
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(whisk scrapping pan)
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I'm gonna add a little bit of garlic to this,
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should have done that earlier.
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(whisk scraping pan) (salmon sizzling)
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Got two pots going, y'all.
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I'm gonna put a little bit of white pepper in here.
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White pepper goes a long way, I think.
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I'm gonna add just a smidge of salt.
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I'm gonna let this cook low until it starts to thicken up.
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We're gonna take a quick break, y'all.
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I got two pots going.
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Gimme one second to get myself together.
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Hey y'all, look we're back.
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You hadn't missed anything.
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I'm gonna turn our salmon.
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This doesn't take any time to cook.
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You could eat this straight out of the package too,
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so do not overcook the salmon.
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My filets don't look pretty,
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but it's gonna be good I promise.
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Can you see our sauce over here working?
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- [Paula Deen] Kind sauce you making, son?
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- It's a simple sauce, mom, that has lemon.
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So we're gonna add our lemon zest right now.
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So I started with just a simple roux
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and a little bit of heavy cream.
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Boy, that's a lot of lemon there.
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- [Paula Deen] It sure is. - But I do like lemon.
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(Paula laughing) I love lemon those
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- [Paula Deen] And lemon is so good with fish.
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(knife hitting cutting board)
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- [Jamie] I'm gonna let this go for it.
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That'll thin it out a little bit too.
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So I'm gonna let this cook.
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- [Paula Deen] What all do you have in there, son?
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- We started with butter and flour
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and then we added some chicken stocks, some heavy cream,
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a little bit of fresh lemon.
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- [Jamie] Y'all see how my salmon's kind of?
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- [Jamie] Breaking up there.
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- [Paula Deen] Yes, you don't want to over cook salmon.
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And that looks like perfect, doesn't it?
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- [Jamie] Really good.
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- [Paula Deen] Y'all everything Jamie cooks is good.
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He brought me, Michael and me,
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he made pho the other night
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and his repertoire goes out further I think than mine.
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Don't you think, Theresa?
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- Okay, y'all, I did not salt and pepper
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the salmon when we got started.
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So that's the number one first thing that
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I noticed, that it needed a little salt and pepper.
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And I think mom is right, this looks ready.
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Mom, I have your breakfast salmon ready.
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- [Paula Deen] Oh, yay.
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- So I'm gonna take this ugly piece and then.
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- [Paula Deen] Sometimes the ugliest taste the best,
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- [Jamie] I'm gonna take that pretty piece.
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- [Paula Deen] Like I love a ugly cake.
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- [Jamie] All right, I'm gonna turn everything off.
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And let's go just go with.
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- [Jamie] Just a little bit of sauce.
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I'm gonna do it down the center
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'cause we can always come back and get more.
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a little piece of lemon on here, make it pretty.
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(knife hitting cutting board)
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And since this is for mom, I'm not gonna mess this one up.
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I'm gonna come over here into our pots.
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- [Paula Deen] Oh, I can't wait, son.
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- [Jamie] It's almost ready.
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If y'all hadn't ever eaten off a cutting board,
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I know it seemed kind of hectic, y'all,
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but I'm trying to teach y'all how to do this
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at the same time that I'm doing it.
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When you got two pots going at the same time
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it can keep you busy.
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This is a really simple recipe though.
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Salmon is a great food for you to introduce to your kids.
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Then you put in the nutritional value of these nuts.
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It's a double home run.
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Let's see how it tastes.
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(humming affirmatively)
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The cream sauce smooths it out like you wouldn't believe.
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The pistachios give a little bit of texture to the salmon.
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Really, this is a fantastic recipe.
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I hope that y'all enjoy it as much
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as my mom is speaking to enjoy it.
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Jamie Deen, appreciate it.
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Hope y'all eat good food.
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And I see you around the kitchen.
