A brush of basil-lime pistachio butter gives this salmon a unique and delicious nutty flavor.

Fire up the grill after work and prepare this easy recipe in no time. A brush of basil-lime pistachio butter gives this salmon a unique and delicious nutty flavor.

Your Menu: Serves 6

Grilled Salmon with Pistachio-Basil Butter

• Hot cooked quick-cooking rice
• Grilled pepper strips
• Purchased chocolate chip cookie-ice cream sandwiches
• Ice water with lemon slices

Test Kitchen Tips:

Use either a charcoal or gas grill for the salmon recipe. For a gas grill, preheat the grill. Reduce heat to medium. Place salmon on grill rack over heat. Cover and grill as in recipe.

The pesto mixture for the salmon will store in the refrigerator up to 1 week or in the freezer up to 3 months. So, if you have less than 6 in your group, just purchase and grill the number of salmon fillets needed, and store the remaining pesto for another time.

To grill peppers, place 2 whole sweet peppers, stemmed, seeded, and quartered, over the coals, skin-sides down, for 10 minutes or until charred. Wrap peppers in foil and let stand 10 minutes. Use a sharp knife to peel skin from peppers. Cut peppers into strips.

To toast pistachios, place in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until toasted, stirring occasionally.

Shopping List:

• 2 ounces fresh basil
• 1 package pistachio nuts
• 1 lime
• 1 head garlic
• 1 pound butter
• 6 6-ounce skinless salmon fillets, 1 inch thick
• 1 box quick-cooking rice
• 2 sweet peppers
• 1 package chocolate chip cookie-ice cream sandwiches
• 1 lemon

Pantry Items:

• salt
• ground black pepper
• cooking oil

Equipment Needed:

• measuring cups and spoons
• garlic press or cutting board and knife
• shallow baking pan
• food processor or blender
• rubber spatula
• charcoal or gas grill
• fork

Missing an item in our equipment list?

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