1/2 cup fresh basil leaves
1/4 cup chopped pistachios or hazelnuts
1/2 tablespoon lemon juice
1 clove garlic, minced
3 tablespoon butter, softened (NOT margarine)
1 tablespoon grated Parmesan cheese
Salt and pepper to taste
1 salmon steak
In food processor or blender, combine all ingredients except salmon. Process or blend till mixture is even. Cover the blended butter and chill this mixture and then form it into a roll two centimetres in diameter. Wrap in waxed paper and chill until firm, up to 24 hours. For longer storage, freeze the butter.
Prepare and preheat grill. Cook the salmon, turning once with tongs until it flakes when tested with a fork. Remove from heat and let it sit for 5 minutes
Slice the chilled butter and place on top of the hot salmon, letting it melt in. Enjoy!