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Recipe for pan-seared salmon with pistachio-herb gremolata

Serves 4

A traditional gremolata usually contains lemon rind, garlic, and parsley. This version takes things in a richer, hotter direction.

½cup unsalted shelled pistachios
½large sweet onion, such as Vidalia or Walla Walla, thinly sliced
1small jalapeno or other chile pepper, cored, seeded, and thinly sliced
1cup chopped mixed fresh parsley, cilantro, and mint
Grated rind and juice of 1 lemon
3tablespoons olive oil
pounds boneless salmon, skin intact, cut into 4 equal pieces
Salt and pepper, to taste
1tablespoon unsalted butter
1lemon, cut into wedges

1. In a large skillet over medium heat, toast the pistachios, stirring constantly, for 3 minutes or until aromatic. Remove from the pan, cool, and coarsely chop.

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2. In a bowl, combine the onion, jalapeno, herbs, pistachios, lemon rind and juice, and 2½ tablespoons of the olive oil.

3. Pat the salmon dry with paper towels. Sprinkle with salt and pepper.

4. In the skillet, heat the remaining ½ tablespoon olive oil. Add the butter and when it melts, place the salmon, skin side down, in the pan. Cook without moving for 5 minutes. Decrease the heat if the salmon starts to burn. Check the skin and, if crispy, turn gently to the other side and cook for 1 minute more for medium-rare or until cooked to desired doneness.

5. Top with the pistachio herb gremolata and serve with lemon.

Adapted from “A Mouthful of Stars”

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