SALMON WITH PISTACHIO BASIL BUTTER (dairy)
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Ingredients 1/4 cup pistachios, shelled (about 1 ounce) 10 large fresh basil leaves or 1/4 cup parsley and 2 teaspoons dried basil, crumbled 1 garlic clove 1/2 cup (1 stick) butter, room temperature 1 teaspoon lime juice 1 onion, sliced thin 6 6-ounce 1 1/2-inch-thick salmon fillets 1/2 cup dry white wine Additional fresh basil leaves (optional) additional pistachios for garnish (optional)

Instructions

To make the pistachio basil butter process the pistachios, 10 basil leaves and garlic cloves in a food processor or blender until the mixture is finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into the pistachio mixture. Season the pistachio butter to taste with salt and pepper. Transfer the mixture to small bowl. cover and refrigerate until well chilled. (Pistachio butter can be prepared up to 4 days ahead.)

Preheat oven to 400. Butter 9x13-inch baking dish. Place the sliced onion on the bottom of the dish and then place the salmon fillets on top of the onion in single layer. Pour the white wine over the top of the salmon and then season the top of the salmon with salt and pepper. Bake until the salmon is almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon filets are just opaque in center, about 5 minutes. Transfer salmon to plates. Garnish with basil if desired and serve immediately.

Serving Size

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .