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Pistachio Baked Salmon
Developed by Chef Greg Vartanian, Vintage Press Restaurants, Visalia, California

INGREDIENTS

DIRECTIONS

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Salmon fillets
Heart of the Desert Pistachios, roasted, coarsely chopped
Crushed black peppercorns
Olive oil
Cilantro, chopped
 

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Combine pistachios, cilantro, and crushed black peppercorns.  Coat salmon with olive oil.  Turn into pistachio mixture, coating both sides.  Oven bake in skillet at 325 to 350° F until moist and tender (approximately 15 to 20 minutes).