Pistachio Encrusted Salmon
|Salmon||1 (skin and pin bones removed)|
|Dijon & mayonnaise||1⁄4 Cup (4 tbs) (mixed)|
|Pistachios||1 Cup (16 tbs), crumbled|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Orange port wine sauce||1 Cup (16 tbs)|
|Tawny wine/Ruby port wine||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs)|
|Cornstarch||1 Tablespoon (mixed with 2 tablespoons water)|
Prepare Salmon by placing on large ovenproof vessel. Spread Mayo mixture over it. Combine pistachios and bread crumbs and sprinkle on top. Place orange juice and butter pats around to keep moist.
Cover with foil and bake 20 minutes at 350 degrees. Uncover and finish cooking too your liking. (Salmon sides vary in sizes and weight)
For Sauce: boil orange juice and port and reduce by 50 percent.
Whisk in cornstarch mixture and vanilla and let thicken slightly.
Season with salt and pepper.
-Pool sauce on plates and top with a serving of nut crusted salmon
-If you don't want to use nut substitute crumbled Ritz crackers