Fish: Salmon with Pistachio-Basil Butter
Submitted by bink
Baked salmon fillets topped with pistachio-basil compound butter made from pistachios, fresh basil, garlic, and lime juice. Baked in white wine for an elegant, easy dinner.
YIELD
6 servingsPREP
60 minCOOK
15 minREADY
80 minCompound butter transforms a simple piece of salmon into something that looks and tastes like it came from a restaurant kitchen.
Pistachios, fresh basil, garlic, lime juice, and softened butter get blitzed in a food processor into a bright green, nutty compound butter. It chills in the fridge until firm, then goes on top of the salmon during the last 5 minutes of baking. As the butter melts, it bastes the fish in a fragrant, herby pool that mingles with the white wine in the pan.
The two-stage baking matters. Ten minutes without the butter lets the salmon set and cook most of the way through. Adding the butter for the final 5 minutes means it melts on top of nearly-done fish instead of sliding off raw fillets into the pan.
Kitchen Tips
- Make the pistachio butter up to 4 days ahead. It actually tastes better after a day in the fridge as the flavors meld.
- Use thick-cut fillets (about 2 inches). Thin fillets overcook before the butter has time to melt and baste properly.
- Check for doneness at the center of the thickest fillet. Just opaque, not flaky, is what you want. Carryover heat finishes the job.
- Save extra pistachio butter for corn on the cob, grilled chicken, or stirred into hot pasta.
Variations
- Walnut-herb butter: Swap pistachios for toasted walnuts and basil for fresh tarragon.
- Lemon-dill version: Replace the basil and lime with fresh dill and lemon zest for a more classic Scandinavian flavor profile.
Ingredients
Directions
Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped.
Add ½ 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 9×13-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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