Jan and I have made it to Palm Springs and it is pouring rain and cold. I am sitting in our living room watching the steam rising from the pool.  It is beautiful with the palm trees in the background.
 
The house is great.  Very mid-century modern.  I love it.
 
I backed the ice chest with some things from my freezer at home, that I thought would be good for barbequeing down here.  For our  first dinner I planned a salmon fillet that had been given to us by a friend who had been fishing in Vancouver B.C.  I totally scrapped the going outside to the barbeque out of the dinner plans.  It’s wet and 45 degrees out there!  I am cooking it the oven.

Jan and I bought some toasted shelled pistachio nuts on our road trip down so I figure they will be great for the crust along with some whole wheat bread  we found at a small bakery in Alamo, Nevada.  I had also brought parmesan cheese from home that will be good mixed in.  We also have lemon, orange and grapefruit trees in the back yard of house to choose from for cooking.  For this meal I choose lemon.

 
Salmon Fillet with Pistachio Nuts and of course,
               Willamette Valley Sweet N Hot Stone Ground Mustard

 
1/4 cup Willamette Valley Sweet N Hot Stone Ground Mustard
3 Tablespoons melted butter
1/2 cup chopped pistachio nuts
1/2 cup whole wheat bread crumbs
1/4 cup grated parmesan cheese
1 teaspoon grated lemon rind
1 lemon cut wedges for garnish
 
Mix together mustard and butter in a small bowl and set aside.
 
Mix nuts, bread crumbs, parmesan and lemon rind.
 
Place salmon fillet skin side down on a lightly greased baking sheet.  Season lightly with salt and pepper.  Brush with mustard-butter mixture.  Coat the fillet bread crumb mixture.
 
Place in an oven preheated to 400 degrees for about 25 to 30 minutes depending on the thickness of the fillet.  It should reach an internal temperature of 165 F degrees and flake easily with a fork.
 
Season salmon fillet with salt and pepper.  Place salmon skin side down on a lightly greased baking sheet.