Grilled Salmon With Basil Pistachio Butter
Is there any fish lover who doesn't go nuts over salmon? Well, if you're feeling a little nutty, combine salmon and nuts; specifically pistachios, for a deliciously satisfying surprise.
1 1/4 pounds Sockeye Salmon Filets
3/4 cup chopped fresh basil leaves
1/3 cup shelled pistachios (about 1/8 pound unshelled)
2 teaspoons fresh squeezed lime juice
1/2 tablespoon minced garlic
1/4 cup H-E-B Butter, softened
* Alessi Sea Salt
Heat charcoal 30 minutes until covered with a light layer of gray ash
or heat gas grill on High 10 minutes with lid closed. Oil grill grate
well to prevent fish from sticking.
Cut salmon into 4 portions and season both sides with salt and pepper.
Chop basil and shell pistachios. Squeeze juice from lime and mince gar
Place basil, pistachios, lime juice, and garlic in blender; pulse unti
l pistachios and basil are finely chopped. Use a spatula to scrape dow
n sides of blender. Remove mixture to a small bowl and stir in softene
d butter to blend. Set aside.
Grill salmon 4 inches above Medium heat. Hold palm just above grate. I
f heat causes you to pull away in 4 seconds, heat is ideal (375 degree
s F surface temperature). Cook fillets 5 to 6 minutes per side, or unt
il salmon is just cooked through and the center has turned from transl
ucent to opaque. Thicker pieces may take longer to cook.
Place salmon on plates and top with basil pistachio butter. Serve imme
No Nutritional Information Available