Well we are back from Italy.  We had a grand time, but no more group trips.  The things we did on our own were more enjoyable.  Everyone should go to the opera festival in Verona.  It is more spectacular than any show anywhere.  I loved the modern Carmen, everyone else hated it.  The photo is me finally getting a gondola ride.  In 1973 Jim now claims he was running out of money and wouldn’t pay for a gondola ride.  He was actually just too cheep.  He does not remember that he finally relented, but there were whit caps on the canals and the boats were not going out.  So it cost him $140 when he could have spent $15 in 1973.  I loved every minute of it.  

I had one planned meal that didn’t get fixed before we left so tonight is the night.  It is great.  I had to really scale down the covering as I had 3 salmon fillets and this is actually for 2 (4#) fillets.  It would be great for a party.

Ingredients:

2- 4# fresh Atlantic salmon fillets

1 C ground pistachios

1 1/2 C panko bread crumbs

1 t fresh thyme leaves

Zest of one orange

EVOO

Ground sea salt

Ground pepper

Directions:

1. Preheat the oven to 350 degrees F. 
2. Blot salmon well with absorbent paper.  Place on an oiled baking pan, skin side down, and set aside.  
3. In a small bowl, mix pistachios, panko, thyme leaves, and orange zest.  
4. Add EVOO to bind; season to taste with salt and pepper.
5. Pat nut mixture on top of salmon fillet, covering entire surface.  Bake fish for 15 minutes for medium or 20 minutes for medium well.  

This whole recipe makes 6-10 servings.  We had a large salad to go with it.  then off to the dance club.  We had a great bottle of Viansa Reserve Chardonny.