Fish: Salmon with Pistachio-Basil Butter

Yields:	6 servings
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	Preparation	60 minutes
	Cooking	15 minutes
	Ready In	80 minutes

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Ingredients

1/4	cup	pistachio nuts
10	large	basil	fresh
1	each	garlic clove
1/2	cup	butter	room temperature
1	teaspoon	lime juice
6	ounces	salmon fillets	2 inches thick
1	x	white wine	dry

Directions

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.

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Member Review

Grandma'S Swingin' Eggnog

Easy to make, the waiting was worst part(3 hr. chill time). It was very "Potent" as it said even after we cut the rum in half like it said. We loved it though and will reduce the rum even more this time! it was thick, creamy and went down so smooth. We doubled the batch and it was gone way to fast for only two people. So, may I suggest a triple or quad batch since the 3 hour wait to chill it seemed so long!!!