Baked Salmon with Pistachio-Basil Butter

Featured by Laetitia Vineyard & Winery in the Gold Wine Club.

Description

Delicate and flakey salmon topped with pistachio-basil butter and baked to perfection. Try pairing it with Laetitia's 2006 Pinot Noir.

Yield: 6
Prep Time: 25 Minutes
Cook Time: 15 Minutes

Ingredients


• ¼ cup shelled pistachios (about 1 ounce)
• 10 large fresh basil leaves or ¼ cup parsley and 2 Tablespoons dried basil, crumbled
• 1 garlic clove
• ½ cup (1 stick) butter, room temperature
• 1 teaspoon lime juice
• 6 6-ounce 1 ½ inch thick salmon fillets
• ½ cup dry white wine
• Additional fresh basil leaves (optional)

Instructions


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 degrees Fahrenheit. 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.



Recommended Pairings

Mueller

2012 Pinot Noir
92 Points
$48.00 $41.00 x 2

Schug

2013 Pinot Noir
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$45.00 $38.00 x 2

Graton Ridge

2013 Pinot Noir
96 Points
$45.00 $39.00 x 2

Ancillary

2014 Pinot Noir
93 Points
$50.00 $43.00 x 2

Silver

2010 Pinot Noir
94 Points
$45.00 $39.00 x 2

Fort Ross

2011 Pinot Noir
92 Points
$49.00 $42.00 x 2

Ancien

2014 Pinot Noir
95 Points
$50.00 $44.00 x 2

Aequorea

2013 Pinot Noir
77 Cases Produced
$46.00 $39.00 x 2