Pistachio-crusted Salmon

6 salmon fillets (1-inch thick and 6 oz. each)

1 tsp. kosher salt

1/2 tsp. pepper

1/4 cup mayonnaise

1/2 cup finely chopped pistachios

1 shallot, chopped

1 Tbsp. olive oil

1 cup heavy whipping cream

2 tsp. grated lemon peel

1/4 tsp. kosher salt

Place fillets on a greased baking sheet; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios. Bake at 375°F for 15-20 minutes or until fish flakes easily with a fork.

Meanwhile, in a small saucepan, cook and stir shallot in oil over medium-high heat until tender. Add cream, lemon peel and salt; bring to a boil. Reduce heat; simmer, uncovered, for about 5-7 minutes or until thickened, stirring occasionally. Serve sauce with salmon.

Yield: 6 servings