Pistachio Crusted Salmon with Lemon Cream Sauce

• 1/4 cup finely chopped pistachios, plus more for garnish
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (4-ounce) fresh salmon fillets
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon minced garlic
• Lemon Cream Sauce, recipe follows
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 1/4 cup heavy whipping cream
• 2 teaspoons lemon zest
• 1/8 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper

1. In a shallow dish, combine the pistachios, salt, and pepper.
2. Dredge the salmon in the pistachio mixture, pressing gently to coat.
3. In a small skillet, heat the oil and garlic over medium heat.
4. Add the salmon and cook until browned, about 2 to 3 minutes.
5. Reduce the heat to medium; turn the salmon and cook until salmon flakes easily with fork, about 2 or 3 minutes more.
6. Transfer the fillets to serving plates.
7. Serve with Lemon Cream Sauce, and garnish with chopped pistachios, if desired.
8. In a small saucepan, melt the butter over medium-high heat.
9. Add the flour, whisking to combine and cook for 2 minutes.
10. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes.
11. Add the lemon zest, lemon juice, salt, and pepper, whisking to combine.
12. Cook for 2 minutes, whisking constantly.
13. Pour into a serving dish and serve with the salmon.

pistachios, salt, freshly ground black pepper, salmon, extravirgin olive oil, garlic, lemon cream sauce, butter, flour, chicken broth, heavy whipping cream, lemon zest, lemon juice, salt, ground white pepper

Taken from www.foodnetwork.com/recipes/paula-deen/pistachio-crusted-salmon-with-lemon-cream-sauce-recipe.html (may not work)