Pistachio-Crusted Salmon with Lemon Cream Sauce

I'm gonna make this quick because the sun is shining and I've got stuff I want to do today!

I know, I know, another salmon recipe. I can't help it though...I love the stuff. Plus it's really good for you, so that's always nice. I think I saw this in my latest Taste of Home Magazine. I pretty much knew I would love it since I have such a fondness for pistachios, and I was right. It was good.

The sauce was a little more runny than I expected, but I still enjoyed it. I suppose you could add a little cornstarch to make it a bit thicker. It's definitely something that I'd make again though.

Ok guys, I'm off to enjoy this beautiful day! Maybe some pool time, or some yard work...don't know, don't care. I just want to be OUTSIDE!

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'Pistachio-Crusted Salmon with Lemon Cream Sauce'

Source: Adapted from Taste Of Home

Ingredients

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
1 tablespoon olive oil
1 cup heavy whipping cream
2 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; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with 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.

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