Lynn's Pistachios Salmons
4 salmon steaks, cut 3/4 inch thick, about 1 1/2 pounds
1/4 cup finely chopped natural pistachios, toasted
1 pound asparagus, diagonally cut into 1 inch pieces
1 tablespoon cooking oil
4 ounces shiitake mushrooms or button mushrooms, sliced
6 green onions, cut into bite size pieces
1/2 cup prepared barbecue sauce
Grease a shallow baking pan. Place salmon in prepared pan. Sprinkle pistachios
on top of salmon to coat. Bake in a 450F oven until fish flakes easily with a
fork. Allow 4 to 6 minutes per 1/2 inch thickness of fish. Meanwhile, in a
skillet or wok, heat cooking oil over medium high heat. Stir fry asparagus in
hot oil for 3 minutes. Add mushrooms and green onions. Stir fry for 1 to 2
minutes more or until the vegetables are crisp tender. Stir in barbecue sauce;
heat through. Spoon vegetable mixture on 4 individual plates and place salmon on
top. Makes 4 servings.
1920 Sinclair Lewis's Main Street.