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Recipe by: shams-eddine
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See below ingredients and instructions of the recipe
1/4 c Pistachios (about 1 ounce)
10 lg 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 ts Lime juice
6 oz 1-1/2-inch-thick
- salmon fillets
1/2 Dry white wine
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.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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