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 garlic.
Place basil, pistachios, lime juice, and garlic in blender; pulse until pistachios and bas
il are finely chopped. Use a spatula to scrape down sides of blender. Remove mixture to a
small bowl and stir in softened butter to blend. Set aside.
Grill salmon 4 inches above Medium heat. Hold palm just above grate. If heat causes you to
pull away in 4 seconds, heat is ideal (375 degrees F surface temperature). Cook fillets 5
to 6 minutes per side, or until salmon is just cooked through and the center has turned f
rom translucent to opaque. Thicker pieces may take longer to cook.
Place salmon on plates and top with basil pistachio butter. Serve immediately.
No Nutritional Information Available