I love me some salmon...

I like salmon. I think it is one of the best fish to eat out there. It's just really good. So in continuing with my "every few blog posts is a recipe" trend, I give you a different twist on salmon. The prep time isn't nearly as short as my previous recipes, but I think you're ready. I believe in you.


Baked Basil Pistachio Salmon
Stuff you need:
3- 2oz Salmon fillets
1/4cup Pistachio nuts, shelled
3 cloves of garlic, peeled
3 bunches of basil, cleaned and stemmed
3/4cup of butter, softened at room temperature
1 small lime
1cup dry white wine
Salt & Pepper to taste

Ok, so:
Preheat your oven to 400 degrees Fahrenheit. In a food processor, puree the pistachios, basil and garlic. Once well pureed, add the juice of one lime and the butter. Let this blend into a well-incorporated, smooth mixture. Put this mixture into a bowl and throw it in the freezer. Now, use some non-stick cooking spray to coat a medium (9 x 13) baking dish well. You can use butter if you would rather use butter. Place your salmon evenly across the pan. If you have skin-on fillets, put the skin side down. Pour white wine over the salmon until the bottom of the dish has a centimeter or so of wine coating on it. This may or may not take all of the wine that is called for in the ingredients. Season the salmon with a little bit of salt and pepper. I suggest Tellicherry pepper and Himalayan sea salt. That's just my preference. Now place the baking dish into the oven and bake for approximately 8-10 minutes. Remove the salmon from the oven and add your pistachio butter mixture to the salmon, about 2-2.5 tablespoons atop each fillet. At this point, the butter mixture should be well chilled, but not frozen. Place the salmon back in the oven for 5-7 more minutes. Remove from the oven and serve hot with the remaining butter mixture as a garnish on the side.