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1/4 cup
Heart of the Desert
Pistachios (unsalted)
10 fresh basil leaves
3 cloves garlic
1/2 cup butter at room temperature
1 teaspoon lime juice
1/2 to 3/4 pounds salmon filets
1/2 cup dry white wine
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In a food processor, process pistachios, basil leaves, and garlic
cloves until finely chopped. Add butter and lime juice and
process until well mixed. Season to taste with salt and
pepper. Transfer butter mixture to a small bowl and refrigerate
until ready to use.
Preheat oven to 400° F. Butter a 9 X 13 baking dish.
Place salmon filets in dish in single layer. Pour white wine
over. Bake salmon until almost opaque on top, about 10
minutes. Place 2 tablespoons pistachio butter atop each salmon
piece. Continue baking until salmon filets are just opaque in
the center, about 5 minutes. Serves six.
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