I’ve been sort of burnt out on salmon lately, so I wanted to try something new. Since this was Cam’s first day back in the office after being gone for over a month, it felt like a good time to actually make a decent meal – something memorable and delicious.
This fit the bill. We just had it last night, and I can comfortably say that the meal was beyond fantastic. The creamy saltiness of the butter adds an insane flavor component to the salmon. Also, the butter keeps in the fridge for up to four days (if it even lasts that long without being eaten!), which is great. You’ll want to put it on absolutely everything.
Or you may want to just eat it plain. It’s that good.
But for those of you who want it on salmon, here’s the recipe:
Salmon with Pistachio Basil Butter (modified from a Bon Appetit recipe from 1992. Seriously.)
Servings: 5 (great for leftovers, too!)
For the Salmon:
1 to 1 1/2 lbs of Salmon (I used vac-sealed frozen Sockeye salmon. Use whatever great salmon you can get your hands on, though)
Salt and Pepper
Juice from 1/4 lemon
For the Butter:
1 stick (1/2 cup) of unsalted butter, room temperature
15-20 fresh basil leaves
2 garlic cloves
1/4c to 1/2c shelled pistachios (based on preference – I use more, because I love pistachios)
1 1/2 tsp lemon juice
Salt and Pepper to taste
Add all butter ingredients together into the food processor and blend until smooth. Place in the fridge and allow time for butter to chill.
Preheat your oven to 400°. Add lemon juice, salt and pepper to salmon, then cook in the oven for 7-10 minutes, depending on thickness. Remove and add 1-2 spoonfuls of butter per serving right on top of the salmon, then return to the oven to finish cooking for another 5 minutes.
Remove and serve immediately. I recommend serving it with grains and greens – we had it with quinoa and salad.
Good luck trying not to eat all the butter by itself! I’m having it on pasta for breakfast this morning, which is the opposite of a diet-conscious meal. But it’s delicious, so who gives a crap.