Pistachio Baked Salmon

~ ingredients
cup salted dry roasted pistachio nuts, chopped
cup packed brown sugar
Tbsp. lemon juice
tsp. dried dillweed
tsp. coarsely ground black pepper
6-oz. skinless salmon fillets
cup purchased basil pesto (optional)

1. Preheat oven to 425 degrees F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.

2. Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure thickness of fish. Spoon pistachio mixture evenly on each fillet. Gently press in place to form a crust.

3. Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Pass pesto to serve with fish.

Mashed Red Bliss Potatoes

5 pounds medium Red Bliss potatoes
kosher salt and pepper
8 tablespoons (1 stick) unsalted butter, cut into pieces
3/4 cup buttermilk
1/4 cup heavy cream
1/4 teaspoon ground nutmeg
3 tablespoons chopped fresh chives

Place the potatoes in a large pot and cover with cold water. Bring to a boil and add 2 1/2 tablespoons salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return to the pot.
Add the butter, buttermilk, cream, nutmeg, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Mash the potatoes with a handheld masher. Fold in the chives. Transfer to a serving dish.