Salmon with Pistachio Basil Butter
Yield
6 servingsPrep
5 minCook
15 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
pistachio nuts
about 1 oz |
|
| 10 | large |
basil
fresh, or 1/4 cup fresh parsley and 2 teaspoons dried basil, crumbled |
*
|
| 1 | each |
garlic cloves
|
|
| ½ | cup |
butter
(1 stick), room temperature |
|
| 1 | teaspoon |
lime juice
|
|
| 6 | oz |
salmon fillets
1-1/2-inch-thick |
|
| ½ | cup |
white wine
dry |
*
|
| 1 | x |
basil
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
pistachio nuts
about 1 oz |
|
| 1E+1 | large |
basil
fresh, or 1/4 cup fresh parsley and 2 teaspoons dried basil, crumbled |
*
|
| 1 | each |
garlic cloves
|
|
| 118 | ml |
butter
(1 stick), room temperature |
|
| 5 | ml |
lime juice
|
|
| 6 | oz |
salmon fillets
1-1/2-inch-thick |
|
| 118 | ml |
white wine
dry |
*
|
| 1 | x |
basil
optional |
*
|
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.
Note: pistachio butter can be prepared up to 4 days ahead.
Preheat oven to 400℉ (200℃).
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.
