Ingredients
1/2 c unsalted pistachios
1/2 large videlia onion thinly sliced
1 small jalapeno
1 c mixed parsley, cilantro and mint
grated rind and juice of lemon
3 Tb olive oil
1 1/2 pounds salmon, skin intact, cut into 4 equal pieces
1 TB butter
1 lemon cut into wedges
Preparation
In large skillet over medium heat, toast pistachios, stirring constantly for 3 minutes. Remove from pan, cool and coarsely chop. In bowl, combine onion, jalapeno, herbs, pistachios, lemon rind and juiced and 2 1/2 T olive oil Pat salmon dry and sprinkle with salt and pepper In skillet, heat remaining oil. Add the butter and place slmon, skin side down in the pan. Cook without moving for 5 minutes. Decrease the heat if salmon start to burn. If skin crispy, turn to other side and continue to cook for 1 minute until desired doneness Top with pistachio herb gremolata and serve with lemon
