1 1/4poundsSockeye Salmon Filets,
3/4cupchopped fresh basil leaves,
1/3cupshelled pistachios (about 1/8 pound unshelled),
2teaspoonsfresh squeezed lime juice,
1/4cupH-E-B Butter, softened,
*Alessi Sea Salt,
1Heat 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.
2Cut salmon into 4 portions and season both sides with salt and pepper.
3Chop basil and shell pistachios. Squeeze juice from lime and mince garlic.
4Place basil, pistachios, lime juice, and garlic in blender; pulse until pistachios and basil 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.
5Grill 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 from translucent to opaque. Thicker pieces may take longer to cook.
6Place salmon on plates and top with basil pistachio butter. Serve immediately.
No Nutritional Information Available