Pan Seared Salmon With Pistachio Herb Gremolata

1. 1

   In large skillet over medium heat, toast pistachios, stirring constantly for 3 minutes. Remove from pan, cool and coarsely chop.

2. 2

   In bowl, combine onion, jalapeno, herbs, pistachios, lemon rind and juiced and 2 1/2 T olive oil

3. 3

   Pat salmon dry and sprinkle with salt and pepper

4. 4

   In skillet, heat remaining oil. Add the butter and place slmon, skin side down in the pan.

5. 5

   Cook without moving for 5 minutes.

6. 6

   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

7. 7

   Top with pistachio herb gremolata and serve with lemon

* Per serving · 4 servings · Values may vary.

No additional tips available.