Pistachio Crusted Salmon with Lemon Cream Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.5 cup chicken broth 
• 1 tablespoon flour all-purpose
• 1 teaspoon garlic minced
• 0.1 teaspoon ground pepper white
• 0.3 cup heavy whipping cream 
• 0.1 teaspoon juice of lemon fresh
• 2 teaspoons lemon zest 
• 2 tablespoons olive oil extra-virgin
• 0.3 cup pistachios plus more for garnish finely chopped
• 8 ounce salmon fillet fresh
• 0.5 teaspoon salt 

Equipment

• frying pan
• sauce pan
• whisk

Directions

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