Instructions: Directions: Pat salmon in ground pistachios, then sear both sides in hot skillet until nuts are golden. ( This can be done ahead of time) Finish in a 400 oven until done. For the beurre blanc, reduce wine, lemon juice and shallots in a skillet. Whisk in lemon zest and cold butter. Add chives just before serving. Pour over salmon and serve immediately. Garnish with lemon twist and chives. Serve with basmati rice and fresh vegetables.

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