Nut-Crusted Salmon with Chios Mastiha Sauce

Nut-Crusted Salmon with Chios Mastiha Sauce

The pine-like, almost astringent quality of Chios Mastiha pairs very well with crisp white wine in sauces, especially for rich fish such as salmon.

1. Pre-heat the oven to 1800 C (3500 F).

2. Season the salmon slices with salt and pepper and place in a baking tray.

3. Whisk together the olive oil, lemon juice, and dry white wine. Mix in the parsley, scallions, pine nuts, bread crumbs and peppercorns. Spread the mixture evenly over each of the fish pieces. Bake, covered, until the fish is fork tender. Uncover for the last few minutes or place briefly under a salamander or broiler, to color the crust.

4. Prepare the sauce: In a medium saucepan, heat the butter over low flame and slowly add the flour, whisking so it doesn’t clump. Cook the flour, stirring, until it colors slightly. Slowly pour in the wine and lemon juice. Whisk until the sauce is creamy. Remove from heat and vigorously whisk in the beaten egg yolks and Chios Mastiha powder. Serve the fish with a little sauce poured on top and garnish with chopped fresh parsley.


Makes 4 servings

  • Salt and pepper
  • 1 kilo (2.2 pounds) thick salmon fillets, cut into slices
  • 1/4 cup extra-virgin Greek olive oil
  • 2 Tbsp. fresh, strained lemon juice
  • 150 ml dry white wine
  • 1/3 cup finely chopped fresh parsley
  • 5 spring onions, whites and tender greens only, finely chopped
  • 4 Tbsp. pine nuts
  • 100 gr. (3 oz.) toasted breadcrumbs
  • 20 pink peppercorns

For the sauce:

  • 50 gr. (1 2/3 oz.) unsalted butter
  • 1/2 Tbsp. all-purpose flour
  • 150 ml dry white wine
  • 2 Tbsp. fresh, strained lemon juice
  • 1 scant tsp. finely ground Chios Mastiha
  • 2 egg yolks, lightly beaten
  • Parsley for garnish