Pistachio-Crusted Salmon with Lemon Cream Sauce

By Tafta Watson

• 4 salmon fillets (6 ounces each)
• 1 teaspoon sea salt
• 1/2 teaspoon coarsely ground pepper
• 1/4 cup mayonnaise
• 1/2 cup finely chopped pistachios

Sauce

• 1 shallot, chopped (optional)
• 1 tablespoon olive oil – skip if not using shallots
• 1 cup heavy whipping cream
• 3 - 4 teaspoons grated lemon peel
• 1/4 teaspoon sea salt
• 1/8 teaspoon cayenne pepper

Directions

1. Heat oven to 375. Place fillets on a greased baking sheet; spread with mayonnaise. Sprinkle with salt and pepper, then pistachios.

2. Bake for 15-20 minutes or until fish flakes easily with a fork.

3. Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon peel, salt and cayenne; bring to a boil.

4. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally. Serve with salmon.