Salmon with Pistachio Basil Butter

Salmon with Pistachio Basil Butter

By Chef Karen Barnaby
Pairs with Sauvignon Blanc 


1/4 cup (60 mL) shelled pistachios
1/4 cup (60 mL) fresh basil leaves
1 garlic clove, minced
1/2 cup (125 mL) unsalted butter, room temperature
1 Tablespoon (15 mL) lime juice
6 6-ounce sockeye salmon fillets
Sea salt and freshly ground black pepper
1/2 cup (125 mL) Sauvignon Blanc 


Process pistachios, basil leaves and garlic clove in processor until   finely chopped.  Add 1/2 cup butter and lime juice and process   until incorporated into mixture. Season to taste with salt and pepper.  Transfer butter mixture to small bowl. Refrigerate until well chilled. (Pistachio butter can be prepared up to 4 days ahead.)
Preheat oven to 400°F (200°C).  Butter a 9 x 13-inch baking dish. Place the salmon fillets in the dish in single layer. Pour the white wine over the salmon and season with the  salt and pepper. Bake the salmon until almost opaque on top, about 8-10 minutes.  Place 2 Tablespoons (30 mL) pistachio butter on top of each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Serve the baking juices.

Serves 6.

Ocean Wise LogoWild Pacific salmon are an excellent Ocean Wise option. The Alaskan salmon fishery is one of the most intensively managed fisheries in the world with extensive monitoring of both the fish populations and the fishery. Several species are found on the west coast including Chinook, Chum, Coho, Pink and Sockeye salmons.