| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Pistachios, about 1 ounce |
| 10 | Fresh basil leaves or 1/4 | |
| cup parsley and 2 tsp. | ||
| dried basil crumbled | ||
| 1 | Garlic clove | |
| 1/2 | c | 1 stick butter room |
| temperature | ||
| 1 | t | Lime juice |
| 6 | oz | 1-1/2-inch-thick |
| salmon fillets | ||
| 1/2 | Dry white wine |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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