Grilled Salmon With Pistachio Basil Butter Food

SALMON WITH PISTACHIO BASIL BUTTER

Steps:

• In food processor, combine butter, pistachios, garlic, basil and lime juice.
• Season with salt and pepper.
• Refrigerate.
• Preheat oven to 400.
• Place salmon in buttered baking dish and cover with wine.
• Season with salt and pepper.
• Bake till opaque--about 10 minutes Place 2-3 tablespoons of butter mixture on each piece of salmon.
• Continue baking until done in center-about 5 more minutes or more (depending on thickness of your salmon).
• Garnish with additional basil leaves.
• Serve with rice or angel hair pasta.

GRILLED SALMON IN A FOIL PACK

Steps:

• Prepare a grill for medium-high heat.
• Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside.
• Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes.
• Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon.

SALMON WITH PISTACHIO-BASIL BUTTER

Steps:

• Process pistachios, 10 basil leaves and garlic cloves in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon 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. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Transfer salmon to plates. Garnish with basil if desired and serve immediately.

INDIAN SPICED GRILLED SALMON

Steps:

• Preheat a grill to medium high. Lightly brush the grates with vegetable oil. Toss the tomatoes, cucumber, onion, ginger, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• Rub the top and sides of the salmon with the garam masala; season generously with salt and pepper. Brush both sides of the bread and the cut sides of the lemons with the vegetable oil. Grill the salmon until charred but still slightly pink in the center, 4 to 5 minutes per side. Grill the lemons until juicy and well charred, about 2 minutes per side. Grill the bread until toasted, about 1 minute per side.
• Squeeze 2 grilled lemon halves into the tomato-cucumber salad, add the avocado and toss. Divide among plates. Add a piece of salmon and a grilled lemon half to each plate. Cut the bread into wedges and serve with the salmon.

GRILLED HERBED SALMON

Steps:

• In a small saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes. Baste with butter sauce. Grill or broil 10-15 minutes longer or until fish flakes easily with a fork, basting frequently.

GRILLED SALMON WITH BASIL OIL

Steps:

• Heat a grill pan over medium high heat.
• Combine basil, olive oil, salt and pepper in a small bowl. Brush evenly over salmon pieces, tops and bottoms.
• Place salmon into pan and cook until browned on one side. Turn and cook until center is barely translucent in the center, about 10 minutes total.

PISTACHIO-CRUSTED SALMON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine pistachios, panko bread crumbs, Parmesan cheese, and butter in a small bowl; stir with a fork until evenly combined.
• Lightly season salmon fillets with salt and pepper on both sides.
• Heat olive oil in a large oven-safe skillet over medium heat. Sear salmon fillets, flesh-side down, for 2 to 3 minutes. Turn heat off and flip salmon pieces over so skin side is down. Brush tops of salmon evenly with Dijon mustard. Top with pistachio mixture, pressing mixture down onto salmon.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes. Serve with lemon wedges.