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Article posted: 8/6/2013 6:00 AM

Pistachio Basil Spinach Salmon

Nancy Bertschy of Aurora tops baked salmon with buttery pesto-like topping of pistachios, basil and spinach.

Nancy Bertschy of Aurora tops baked salmon with buttery pesto-like topping of pistachios, basil and spinach.

 

Paul Michna | Staff Photographer

Nancy Bertschy prepares pistachio basil spinach butter to top baked salmon. She makes a large batch of the butter and keeps it in the freezer.

Nancy Bertschy prepares pistachio basil spinach butter to top baked salmon. She makes a large batch of the butter and keeps it in the freezer.

 

Paul Michna | Staff Photographer

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cup shelled pistachios (about 1 ounce)

10 large fresh basil leaves (or cup fresh parsley and 2 teaspoons dried, crumbled basil)

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cup fresh spinach

1 garlic clove

cup (1 stick) butter, room temperature

1 teaspoon lime juice

Salt and pepper

6 salmon filets, 6 ounces each and 1-inch-thick

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.

Serves six.

Cook's note: I have also done this without the wine and it also turned out well.

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