Pistachio Encrusted Salmon W/ Creamy String Beans

• 1 lb. center cut Salmon Filets, cut into 4 equal pieces.
• 1/2 cup Pistachios, finely chopped in Food Processor.
• 1/2 lb. green beans, cut in half
• 1 Red Bell pepper, diced
• 1 diced Garlic clove
• 2 Tbsp olive oil + 1 Tbsp.
• 1 cup Chicken Broth
• 1/2 dry white wine
• 1/2 cup Heavy cream
• 3 Tbsp Butter + 1 Tbsp.
• 1/4 cup grated Parmesan cheese
• salt
• pepper
• 1 tsp. red pepper flakes for heat (optional)
• 1 Lime

1. Heat olive oil in large saute pan over medium heat, add diced garlic and sautee for 1 minute, until lightly browned. Add diced red pepper and red pepper flakes. Cook for about 3 minutes, until soft. Add Green beans to pan and sautee until completely covered with oil. Set heat to high and add chicken broth. Bring to boil and cook until most of the liquid is evaporated. Add wine and simmer until half the liquid is left. Drizzle heavy cream into pan, along with the butter and parmesan, let simmer till sauce thickens, about 5-8 minutes. Remove from heat. Season with salt and pepper to taste.
2. Preheat oven to broil. Line a baking sheet with aluminum foil.
3. In another pan, heat 1 Tbsp. olive oil and 1 Tbsp. Butter over medium-high heat. Saute Salmon filets about 1 minute on each side, just to sear. Remove from pan and gently press pistachios over the top of each filet and place on baking sheet. Put baking sheet in oven and let heat for about 5-10 minutes, keeping a close eye as to not burn the pistachios. Once lightly browned, remove from oven. Serve over creamy green beans and season with a splash of lime juice.

center, pistachios, green beans, red bell pepper, garlic, olive oil , chicken broth, white wine, heavy cream, butter, parmesan cheese, salt, pepper, red pepper, lime

Taken from www.epicurious.com/recipes/member/views/pistachio-encrusted-salmon-w-creamy-string-beans-1200976 (may not work)