Pistachio Crusted Salmon

Yields 12 salmon fillets

• Salmon fillets with skin
• All purpose flour seasoned with salt and pepper
• Egg wash
• 6 ounce bag shelled nuts
• 2 sleeves Ritz crackers
• 16 ounce package panko breadcrumbs
• Cooking oil

To make the crust, grind pistachios in processor until consistency of panko. Crush Ritz crackers, add to nuts in food processor and pulse until ground evenly. Add to panko, blending well.

Take salmon fillets and do standard three way breading: flour, egg and crust.

Heat oil (canola works well) to medium temperature. Place salmon in pan and sear until the nuts are lightly toasted. Place on baking sheet with parchment paper and bake at 375 degrees approximately 8 to 15 minutes, depending on thickness of fillets.