32 Reviews of Salmon with Pistachio Basil Butter

From: Genevieve #2

On Mar 23, 2007

Ok this is my second time reviewing this, but I just had to say that I made it with chicken this time and it was worth more than 5 stars. I just cooked chicken breasts in a little olive oil on the stove, then put them in the baking dish and covered them with pistachio basil butter and baked them in the oven for 5 min. Delicious!

From: eatrealfood

On Feb 14, 2005

zaar is replete with salmon recipes, but i looked no further than the title of this one before i knew this was the recipe i would be making. the presentation is so unusual and the flavors are so unique. i didn't want to entirely lose the texture of the nuts so in addition to the puree, i added some coarsely chopped pistachios which when roasted, lent a delightful texture to the dish. the basil flavor was ideally balanced. my husband has pronounced this as his new favorite salmon dish (not surprising since each of the seven individual ingredients are his fav anyway)

From: enigmused

On May 6, 2007

this was great. I marinated the fish beforehand in white wine, fresh basil and garlic so it would be extra flavorful. thanks for the recipe!

From: Vina

On Sep 14, 2003

Oh, YUM!! We had this for supper tonight and all I can think of is having the leftovers for lunch tomorrow! I made it as written, only adding 1 tsp. of grated lime peel with the juice. I also finely chopped everything by hand instead of dirtying my processor. (I hate cleaning that monster!) The butter was perfect, and I'm anxious to also try it on shrimp, scallops, and other types of fish. This recipe has the added benefit of being exceptionally easy to prepare. Thanks, Kimke, for a real winner!

From: Michelle Burress Jellison

On Feb 12, 2006

It was my boyfriend's idea to prepare this dish, and it was incredibly delicious and flavorful. I wasn't sure, but we used canned salted pistachios, which turned out to be perfect. I also softened the butter before processing, which made the consistency exactly what it needed to be. We served the salmon on top of a mound of delicious risotto. We used recipe # 32295 "Magnificent 1st Prize Risotto," (same prep time as the fish!) and the total package was on par with a nice dinner we had a a fabulous local restaurant. Top notch all the way!

From: Sidney

On Feb 11, 2007

I didn't have pistachios, but I had some garlic, basil butter in the fridge. I added garlic to / squeezed the lime into the wine. Really good. Went well with some brown rice (to soak up the extra wine) and Hey Jude's Swiss Chard with Tomatoes #94436. Will make again for sure and will try the pistachios next time. Thanks, Kimke.

From: Ducky

On Feb 14, 2005

We really enjoyed the taste, appearance and easy preparation. I did soften the butter before putting in the processor. Our only complaint is it didn't have enough of a pistachio taste. Maybe more pistachios in the butter or a few chopped on top of the salmon. I think I will use the leftover butter on some chicken. Thanks for a great recipe.

From: Pèllerin

On Jul 16, 2005

Ohhh, Kimke, this was FABULOUS! THANK YOU for my new favorite salmon recipe!! I used dry Spanish sherry instead of wine, added lime zest, and juice of 1/2 lime to the poaching wine. Extra pistachios, too. Increased final baking time to 7 minutes for 1 1/2" thick filet. Utterly sublime!

From: Poison_Ivy

On Oct 22, 2008

I doubled the pistachios, lime juice and garlic, used 15 basil leaves and it was great. I marinated the salmon with a little white wine, 3 cloves of garlic, garlic powder, salt and pepper to add some flavor. Used this sauce to serve over Angel Hair but I would definitely try rice instead next time.

From: Nessie in New York

On Jul 27, 2005

When I first made it following the recipe, I found it wanting a bit more flavor. After doubling the pistachios and using the whole lime, I LOVED it! I had it with basmati rice and zucchini and it was awesome. I had leftovers the next night and it was as good as the first. Thanks for sharing!