Pistachio-crusted Salmon Dinner for Two

So, last week I made these, which may have left you with some extra crushed pistachios.  I came up with this recipe to use them up in a delicious salmon dinner.  It's super easy and can be served with any number of things.  I served mine with a side dish consisting of orzo (a grain-shaped pasta), red and yellow peppers, crumbled feta, dill, capers, lemon zest and a drizzle of balsamic vinaigrette.



I also want to take this opportunity to talk about sustainable seafood which is seafood that is caught or harvested in ways that are less destructive to the environment and fish population.  I am by no means an expert, but it is important to make informed decisions when choosing your seafood.  Check out this link to the Monterey Bay Aquarium's site on sustainable seafood.  Click here for your very own super cool sustainable seafood pocket chart.  All the cool kids have one.

Makes two servings
Ingredients:
about a 1/2 pound fillet of salmon (de-boned and skin off, preferably unfrozen)
1/4 c shelled pistachios or about 2 Tablespoons of crushed pistachios
1/4 c breadcrumbs
salt
pepper
olive oil

Instructions:
1) Pat the salmon dry using a paper towel and set aside on a plate.
2) In a food processor or blender, pulse the pistachios until roughly the texture of the breadcrumbs.
3) Add the breadcrumbs, and a large pinch each of salt and pepper and pulse to mix.
4) Pour the breadcrumb mixture onto a plate and press the salmon into it to coat on each side.
5) Heat a large skillet over medium-low heat with some olive oil.  You don't want it to be so hot that the crust will burn before the inside of the fish is cooked through, but you should get a little sizzle going when you place the fish in the pan.
6) Cook the salmon for about 4 minutes on the first side a 2-3 minutes on the second.  It's done when it flakes easily when poked with a fork.  Serve hot with the side-dish of your choice and enjoy!