This recipe gives salmon a nutty flavor. Served with lemon sauce, it is delicious

Serves 4

1/4 cup breadcrumbs, fresh
1/2 cup pignoli (pine nuts)
4 - 6 ounce salmon fillets
1 1/2 tablespoons Dijon mustard
1 teaspoon vegetable oil
1 tablespoon butter
for the sauce:
2 tablespoons fresh lemon juice
1/4 cup heavy cream
1/4 cup cold butter
to taste salt and pepper

PREPARATION
Preheat oven to 350 degrees.
Spread the breadcrumbs and pignoli nuts on a cookie sheet and bake for 10 minutes.
Wash the salmon fillets. Pat dry, and brush with the Dijon mustard.
Sprinkle the bread crumb mixture over the salmon steaks, pressing to adhere to the fish.
Heat the oil and butter in oven-proof skillet over medium-high heat.
Add salmon, crumb-side down and cook until golden brown, 3 to 5 minutes. Turn fish over.
Transfer skillet to oven. Bake 8 to 10 minutes more, until cooked.
For the sauce:
Reduce the lemon juice in a saucepan to 1 teaspoon. Add the heavy cream and boil until slightly thickened. Whisk in the butter until smooth. Season to taste with salt and pepper.
PRESENTATION
Arrange salmon in the middle of hot plates. Spoon sauce around the fish. Serve hot with a green vegetables.