• Four 1-inch-thick, 6-ounce salmon fillets
• 1/2 cup U-Bake Wasabi Coated Green Peas
• 2 tablespoons unsalted butter
• 2 tablespoons U-Bake Extra Virgin Olive Oil

 1. Brush both the skin and flesh sides of the salmon fillets with olive oil. Whirl the wasabi peas in a blender until they are the consistency of bread crumbs, and spread them on a plate. Dip the flesh side of each salmon fillet into the peas, pressing gently so the surface is evenly coated with the wasabi crumbs. Set aside and continue with the remaining fillets.

2. In a large, flat-bottomed nonstick skillet, heat the butter and olive oil on medium. Place the fillets pea-side down in the skillet and cook until the pea crust becomes crisp and starts to brown slightly, about 4 minutes. Lift the edge of the fillet carefully to check the browning, and lower the heat if necessary to prevent burning. Turn the fillets and continue to cook until the fillets are medium rare, about 4 minutes. Remove to a paper towel-lined plate to drain briefly, and then serve immediately.