Makes 6 servings
1/4 cup pistachios (about 1 ounce)
10 large fresh basil leaves
1 garlic clove
1/2 cup (1 stick) butter, room temperature
1 teaspoon lime juice
six 6 ounces salmon fillets
1/2 cup dry white wine
additional fresh basil leaves (optional)
Process pistachios, 10 basil leaves and garlic clove 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 F. Butter 9×13-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 7 minutes.
Place about a tablespoons and a half of pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 4 minutes.
Garnish with basil if desired and serve immediately.