Grilled Salmon with Pistachio Basil Butter Courtesy Of: Alaska Seafood Marketing Institute Grilled Salmon with Pistachio Basil Butter 24 servings, 6 ounces (180g) each 1 L or 1 qt Sysco Natural fresh basil leaves 425 mL or 1 3/4 cups Toasted, shelled pistachios 50 mL or 1/4 cup Fresh lime juice 30 mL or 2 Tbsp Garlic, minced 425 mL or 1 3/4 cups Unsalted butter at room temperature to taste Salt rounds to taste Ground black pepper 24 (180g) or 24 (6 oz) Alaska Salmon steaks, thawed if necessary Combine basil, one cup (250 mL) pistachios, lime juice and garlic in bowl of food processor; process until finely chopped.

Add butter, process until well combined. Remove mixture from processor.

Chop remaining 3/4 cup (175 mL) pistachios; stir into butter mixture.

Season to taste and salt and pepper. Hold at room temperature until ready to serve.

For each serving: Season one salmon steak with salt and pepper. Grill on well-oiled grill 5 to 6 inches (13 to 15 cm) from heat for 10 minutes per inch (2.5 cm) of thickness, or until fish is just cooked through. Top each serving with 2 Tbsp (30 mL) Pistachio Basil Butter.