Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Pistachios (about 1 ounce) - temperature
10 lg Fresh basil leaves or 1/4 1 ts Lime juice
- cup parsley and 2 tsp. 6 oz 1-1/2-inch-thick
- dried basil, crumbled - salmon fillets
1 Garlic clove 1/2 Dry white wine
1/2 c (1 stick) butter, room

Servings: 6

Additional fresh basil - leaves (optional)

Process pistachios, 10 basil leaves and garlic clove in processor
until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice
and process until incorporated into mixture. Season to taste with
salt and pepper. Transfer butter mixture to small bowl. Refrigerated
until well chilled (Pistachio butter can be prepared up to 4 days
ahead.)

Preheat oven to 400-degrees F. Butter 9x13-inch baking dish. Place
salmon fillets in dish in single layer. Pour white wine over. Season
salmon with salt and pepper. Bake salmon until almost opaque on top,
about 10 minutes. Place 2 tablespoons pistachio butter atop each
salmon piece. Continue baking until salmon fillets are just opaque in
center, about 5 minutes. Garnish with basil if desired and serve
immediately.

Serves six.

Shared by Cate Vanicek.

SOURCE: Bon Appetit magazine, January 1992.

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