Salmon with Pistachio Basil Butter

Salmon with Pistachio Basil Butter

By Karen Barnaby, Executive Chef, The Fish House in Stanley Park
Pairs with Sandhill Sauvignon Blanc

Ingredients:

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) Sandhill Sauvignon Blanc

Method:

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.
 

Wild 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. 

Sandhill Sauvignon Blanc

Clear and bright with an aroma that is nicely balanced between tropical fruit notes of kiwi and pineapple, the classic notes of grapefruit, gooseberry, herbs and sweet grass, and a mingling of lemon drops, Bartlett pear and peach. This refreshing medium-bodied wine has exciting flavours of tangerine, sweet limes, green apple, lemon grass and grapefruit.  Zippy, invigorating notes of lemon, lime and tangerine linger on the finish.

Sandhill Contributes $1 to Vancouver Aquarium’s Ocean Wise™ program with each purchase.
 

Karen Barnaby, Executive Chef, The Fish House in Stanley Park

Karen Barnaby is the Executive Chef of the award-winning Fish House in Stanley Park, Vancouver Sun food columnist, and popular Lower Mainland cooking teacher. Acclaimed author of nine cookbooks, Karen’s comfortable and accessible style has won her many fans. Karen volunteers for Vancouver's Community Kitchens, sat on the board of the Greater Vancouver Food Bank, and is a member and past president of Les Dames d’Escoffier Vancouver. She is the recipient of a Minerva Award for Community Leadership and the Back of the House Award from the British Columbia Food and Restaurant Association. Karen’s influences have come from traveling and the wide range of people she has worked with since 1979. She confesses that her professional training has been "self-taught, on the job and by the seat of my pants" and loves mentoring people who have the same thirst for knowledge as she does.
 

The Fish House in Stanley park - Amongst the spectacular gardens and forests of Stanley Park sits the historic Fish House. Relax while we tantalize you with delicious fresh fish and seafood from the Pacific Northwest. Or sit back at the oyster bar with a micro-brewed beer, glass of wine, or a seasonal martini! For a private event we offer three distinctive rooms, 2 which feature patios opening onto the scenic natural beauty of Stanley Park. Whether holding a corporate event, a cocktail reception, family-style dinner or boutique wedding, we will create a memorable experience for you and your guests. www.fishhousestanleypark.com