Pistachio & Panko Encrusted Grilled Salmon

I love pistachios and wish that they would come up with a grinder that holds pistachios, like they have for sea salt and cinnamon sugar. I hope someone is reading this from Everybody's Nuts! or McCormick. They need to merge this idea! lol I would take my pistachio nut grinder everywhere! Okay, maybe not everyone feels the same passion towards pistachio nuts, that I do, but really, bite into one and savor all of its' explosive flavor. They are delicious and I just love them! I'm gonna have to look into growing them in the front yard or something, lol. (Not sure how that's gonna to work on the east coast.) So if you are a passionate pistachio lover and happen to like your pistachios as more than just a snack, this may be the dish for you! Serves 4.

• 1 pound salmon, skin on
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil, plus more for drizzling
• 2 tablespoons minced shallot
• 2 tablespoons shelled pistachio nuts or more, minced
• 2 tablespoons minced fresh parsley
• 6 tablespoons plain Panko bread crumbs
• 2 tablespoons mayonnaise
• sea salt
• fresh ground pepper

In a heavy bottomed pan, combine the butter, oil and the shallot. Saute the shallot, until translucent, on low heat. Stir in the pistachio nuts, parsley and the Panko crumbs, stirring often so the crumbs don't burn, but get light golden brown. Stir in the mayonnaise and combine well. Adjust the seasoning with salt and pepper, as needed. Heat up your grill too about 500 degrees. Cut your salmon into 4 pieces. Layer two sheets of aluminum foil down, big enough to fit the fish, and cup at the edges. I use the foil for easy clean up, but if you want, you can cook directly on the cast iron grill flat pan. Drizzle olive oil down, on either the foil or the pan and season the salmon skin with sea salt and fresh pepper. Lay the salmon, skin down, puzzling them back together, so it looks like one piece. Press the pistachio and Panko mixture onto the top of the salmon. Try to keep the crumbs on the fish, once they fall onto the pan, they burn quickly. Grill your fish for 10 minutes. I like my fish a little pink in the middle, so keep an eye on it, grilling to your liking, fifteen minutes and it should be cooked completely through. It depends on the thickness of the fish also. A great side to the salmon, is farm fresh corn, grilled in their husks. Trim the corn of any husks that are splaying, they will just burn. And also, trim the silk if too long. Run your husks under the water and grill along the fish, directly on the grates. I used to submerge the corn for an hour in water, but forgot to and ran them right under the water, before hitting the grill and it worked just as well! Grill the corn until the husks blacken, and inside you will find perfectly cooked corn. Enjoy!