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Recipe by: gaellane
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See below ingredients and instructions of the recipe
1/4 c Pistachios (about 1 ounce) - temperature
10 lg Fresh basil leaves or 1/4 1 ts Lime juice
- cup parsley and 2 tsp. 6 oz 1-1/2-inch-thick
- dried basil, crumbled - salmon fillets
1 Garlic clove 1/2 Dry white wine
1/2 c (1 stick) butter, room
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.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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