I have never been great at cooking fish dishes. I ran across this recipe while thumbing through a magazine. I tried it. It was very good. While it is was relatively low carb I changed a few ingredients to lower the carbs further. This version is every bit as good as the original.
1In a shallow dish or pan, combine pistachios, garlic, salt and pepper. Dredge salmon in pistachio mixture. Press the fish gently into mixture to coat.
2In a frying pan/skillet, heat oil over medium-high heat. Add salmon to pan and cook 4-5 minutes or until browned on the first side. Lower heat to medium. Turn salmon to second side and cook for 5-7 minutes. Check for doneness with a fork. Fish is done when it flakes easily. Remove from pan and top with Lemon Cream Sauce (below)
3Lemon Cream Sauce
1/2 tablespoon butter
1/2 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup heavy whipping cream
2 teaspoons of lemon zest
1/8 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon ground white pepper
4In a small saucepan, melt butter over medium-high heat. Add flour, whisking continuously until combine. Cook for 2 minutes. Reduce heat to medium, stir in cream and broth. Simmer for 3 minutes or until thickened, whisking frequently to avoid lumps. Add lemon juice, lemon zest, salt and pepper, whisking to combine. Cook for 2 minute whisking constantly. Plate the salmon and top with the sauce. Garnish with additional chopped pistachios.