Heat oven to 250 F or 120 C. Spread 1/2 cup fresh bread crumbs on a cookie sheet and bake 10 minutes. Remove from oven. Increase oven temp to 350 or 180.

Brush four salmon fillets (6 oz each) with 2 Tbsp Dijon mustard. Combine crumbs with 1/2 cup chopped pignoli (pine) nuts. Pat on top of salmon. Heat 1 tsp vegetable oil with 1 Tbsp butter, in oven-proof skillet over medium-high heat, until it foams; add salmon crumb-side down and cook till golden brown, 3 to 5 minutes. Turn fish over. Transfer skillet to oven. Bake 7 to 10 minutes more, until cooked through.

Sauce: Reduce 2 Tbsp fresh lemon juice to 1 teaspoon. Add 1/4 cup heavy cream and boil until slightly thickened, 3 minutes. Whisk in 1/4 cup cold butter, cut up, till smooth. Add 1/8 tsp Each of salt and freshly ground pepper. Serve with salmon. Serves 4.