The delicate nut butter blends deliciously with the flavor of the salmon. Store any leftover pistachio-basil butter in your refrigerator up to 1 week.

Ingredients
1   cup lightly packed fresh basil leaves
1/3  cup toasted pistachio nuts
1  tablespoon fresh lime juice
2  cloves garlic, minced
6  tablespoons butter (no substitutes), melted
  Dash salt
  Dash pepper
6  6-ounce skinless salmon fillets, 1 inch thick
1  tablespoon cooking oil
   Salt and pepper
 

Directions
1. In a food processor bowl or blender container, combine basil, pistachio nuts, lime juice, garlic, butter, and the dash salt and pepper. Cover and process or blend until basil and pistachio are finely chopped, stopping to stir as necessary. Transfer to a container; cover. For a picnic, transport along with salmon in an insulated cooler with ice packs. Cook salmon within 1 hour. 

2. Brush both sides of the fish with the oil. Season fillets with additional salt and pepper. Grill, uncovered, directly over medium coals for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork, turning once. Serve with the pistachio-basil butter. Makes 6 servings.

Source:  Better Homes & Gardens