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Pistachio-Crusted Salmon
March 30, 2019

A lovely, easy recipe, which I followed to the letter. The Dijon is the key to this, I think. Also, I believe that searing the salmon first acts as a sealant to keep it moist. I wouldn’t skip this step. As far as “dirtying a skillet” is concerned, most skillets are oven safe, so flip over that salmon, slather on the Dijon, press on the topping, and shove the whole thing in the oven. Couldn’t be simpler or more delicious. Thanks for posting.

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