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Seared Salmon with Lemon, Feta, and Toasted Pistachios

This recipe calls for India's famed form of clarified butter, ghee. Using ghee will produce a nice browning effect and distinctive flavor, but the recipe also works very well with olive oil. Either way, the combination of salmon, lemon, feta and toasted pistachios is truly wonderful.
Yield: Serves 4
Total Time: 30 min
Prep: 10 min
Cook: 20 min
Additional:
Ingredients
1/4 cup shelled pistachios
Salt and pepper, to taste
1 lemon, cut into 8 wedges
1/4 cup crumbled feta
2 tablespoons chopped parsley
Preparation
1.  Preheat the oven to 350º F.
2.  Spread the pistachios on a small baking sheet and bake for 8 to 10 minutes, or until they smell toasty. When cool, coarsely chop the pistachios and set aside. (Tip: Place them in small zip lock bag and gently bash with a rolling pin until they are in pieces, but not pulverized.)
3.  Season the salmon fillets with salt and pepper. Add 2 tablespoons of oil or ghee to a skillet (non-stick or well-seasoned iron) over medium-high heat. When the oil or ghee is hot, add the salmon pieces to the skillet with the skinless sides down. Cook for 2 minutes without moving, or until a golden crust forms and the fish easily releases from the skillet when you peek with a spatula.
4.  Turn the fish over and cook for an additional 3 to 5 minutes, or until the salmon is cooked through. A thermometer inserted into the thickest part of the salmon should register at 125ºF. The exact time will vary according to the thickness of the fillets. Transfer the salmon to a platter and let rest for 5 minutes, during which time the salmon will continue to cook.
5.  Transfer the fillets to 4 plates. If using ghee, immediately spoon 1/2 teaspoon on top of each fillet to melt. Use 4 of the lemon wedges to sprinkle each fillet with lemon juice. Sprinkle with the crumbled feta, pistachios and parsley and serve with remaining lemon wedges.
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