Pistachio Crusted Salmon with Balsamic Vinegar Reduction

4 tablespoons Dijon mustard

1½ tablespoons pure maple syrup

½ cup pistachio nuts

4 salmon fillets, skin removed

Salt and pepper to taste

2 tablespoons olive oil

½ cup balsamic vinegar

Heat oven to 350 degrees.

In a small bowl, mix together mustard and maple syrup; set aside.

Place pistachios in a small, sealed storage bag and break them into small pieces with a rolling pin or meat mallet. Transfer to a plate.

Sprinkle salmon fillets with salt and pepper. Coat one side of each fillet with about 1 tablespoon of mustard mixture. Place each fillet coated side down into the crushed nuts, pressing gently.

Heat olive oil in a large, oven-proof skillet over medium-high heat. Place the salmon, crusted side down, into the skillet. Cook without moving until golden brown, about 2 to 3 minutes. Flip fish and place skillet in oven for about 4 minutes or until fillets are cooked through.

In the meantime, simmer balsamic vinegar in a small saucepan and reduce by half. Keep vinegar warm over low heat; be careful not to reduce it too much.

Transfer each fillet to a plate and drizzle with reduction. Serve immediately with oven roasted potatoes (see accompanying recipe) or your choice of starch and a salad.

Serves four.

Nutrition values per serving: 680 calories, 29 g fat (6 g saturated), 12 g carbohydrates, 2 g fiber, 87 g protein, 195 mg cholesterol, 470 mg sodium.