¼ cup shelled pistachios (about 1 ounce)
10 large fresh basil leaves (or ¼ cup fresh parsley and 2 teaspoons dried, crumbled basil)
¼ cup fresh spinach
1 garlic clove
½ cup (1 stick) butter, room temperature
1 teaspoon lime juice
Salt and pepper
6 salmon filets, 6 ounces each and 1½-inch-thick
½ cup dry white wine
Process pistachios, basil leaves and garlic cloves in food processor until finely chopped. Add 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 or frozen. I make extra and roll it into a log so pieces can be cut off as needed.)
Heat oven to 400 degrees. Butter 9-by-13-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 15 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.
Cook's note: I have also done this without the wine and it also turned out well.