Pistachio-crusted baked salmon

Active: 10 minutes; Total: 30 minutes; Serves: 4

Salmon, whole fillet	1 ½ pounds
Salt, kosher
Pepper, freshly ground
Lemon juice, fresh	1 tablespoon
Olive oil	2 teaspoons
Honey	2 teaspoons
Mustard, Dijion	1 teaspoon
Garlic, minced	1 clove
Panko	¼ cup
Pistachios, crushed	1/3 cup
Parmesan, grated	2 tablespoons
Lemon zest	1 lemon
Parsley leaves	Garnish

1. Preheat your oven to 400°F. 
2. Place the salmon on a large parchment-lined rimmed baking sheet. 
3. Pat the salmon dry with paper towels, and season with salt and pepper; set aside. 
4. In a small bowl, whisk together the juice, oil, honey, mustard, and garlic. 
5. In another small bowl, combine the panko, pistachios, cheese, and lemon zest. 
6. Brush the salmon evenly with the lemon-honey mixture, evenly sprinkle the pistachio mixture onto the salmon, and then press lightly so it sticks. 
7. Bake for 10 to 14 minutes, or until the salmon flakes easily with a fork. 
8. Serve with lemon slices and parsley. 

Recipe from the Costco Connection magazine.

Lemon pistachio cake with mascarpone frosting

Active: 20 minutes; Total: 1 hour; Serves: 8

Pistachios, roasted, shelled	¾ cup
Lemon zest	2 lemons
Flour, cake	1 ½ cups
Baking powder	1 teaspoon
Baking soda	¼ teaspoon
Sour cream	¼ cup
Vanilla extract	1 teaspoon
Milk, whole	1/3 cup
Butter, unsalted, softened	½ cup
Sugar	1 cup
Salt, kosher	¾ teaspoon
Eggs	3 large
Frosting
Mascarpone, softened	¾ cup
Sugar, powdered	¾ cup
Cream, heavy	1 tablespoon
Lemon zest	1 teaspoon
Lemon juice	1 teaspoon
Salt, kosher	1/8 teaspoon

1. Preheat your oven to 350°F. 
2. Line the bottom of a buttered 8x8 baking dish with parchment paper, then butter the paper. 
3. Place the pistachios and zest into a food processor bowl; pulse until finely ground (but not buttered). 
4. Transfer the mixture to a large mixing bowl, and add the flour, baking powder, and baking soda; set aside. 
5. Whisk together the sour cream, vanilla, and milk in a small bowl; set aside. 
6. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt, about 3 minutes. 
7. Add the eggs, one at a time, until fully incorporated. 
8. With the mixer on low, alternate adding the dry ingredients (in three additions) and the wet ingredients (in two additions), starting and ending with the dry. 
9. Pour the batter into the prepared pan; smooth the top. 
10. Bake for 35 to 45 minutes, or until a toothpick inserted in the middle comes out clean. 
11. Cool 10 minutes. 
12. Carefully remove the cake from the pan, peel off and discard the paper, then invert onto a wire rack to cool completely. 
13. Combine all the frosting ingredients in a medium bowl. 
14. Mix until just smooth, being careful not to overman. 
15. Frost the cake, then sprinkle on extra crushed pistachios. 

Recipe from the Costco Connection magazine.