Pan-Fried Salmon with Pistachio Crust and Vegetable Cream (Connecticut)

I make salmon often, and love the pistachios in this version for crunch and a sauce inspired by the cream cheese.

Pistachio Crust:
½ cup onion and garlic salad croutons
½ cup pistachios
1 large egg white, beaten
2 Tbsp. water

4 (6 oz) salmon fillets, about 1” thick

Cream Sauce:
4 oz cream cheese
2 Tbsp. lemon juice, freshly squeezed
2 Tbsp. fresh dill, chopped
1 Tbsp. capers, drained

Vegetables:
2 Tbsp. extra-virgin olive oil, divided
1½ cups carrots, peeled and julienned
1½ cups yellow summer squash, peeled and julienned
1½ cups sweet red pepper, julienned
½ tsp. sea salt

To Serve:
¼ cup radishes, halved and finely sliced
lemon wedges

Pulse croutons and pistachios in a food processor until finely chopped.Set on a plate.

In a medium-sized bowl, whisk egg white with water.

Pat salmon fillets dry; dip in egg white, then roll in crouton-pistachio mixture.

Refrigerate 30 minutes. Meanwhile, in a serving bowl, combine cream cheese, lemon juice, dill and capers until well blended.

In a large cast-iron or other ovenproof skillet, heat 1 Tbsp. oil over medium-high heat. Add carrots, squash, pepper and sea salt; cook and stir until tender and lightly caramelized, 6-8 minutes. Remove.

In same skillet, heat remaining oil over medium heat. Add salmon; cook 1 minute on each side until golden brown. Place skillet in oven; bake until fish just begins to flake easily with a fork, 8-10 minutes.

Serve vegetables with salmon; top with sauce. Sprinkle with radishes. If desired, serve with lemon wedges.

Makes 4 servings.