Salmon Medallions with Pistachio-Basil Butter

I made this when I organized and catered the first dinner to help raise money for the Wild Animal Sanctuary back when they only had 21 animals and were called the Rocky Mountain Wildlife Conservation Center. Now it is the world's largest carnivore sanctuary with more than ten-thousand acres (in two locations). More than 450 lions, tigers, bears wolves who came from horrid captive conditions now roam free and live happy lives. I'm proud to have helped start what became annual large dinners and events to raise funds for the animals.

It can be reduced to a smaller quantity as it's pretty forgivving.

(12-14 servings)

BUTTER

3/4 cup shelled pistachios

30 large fresh basil leaves

3 garlic cloves

1 1/2 cup (3 sticks) butter, room temperature (more for 14)

3 tsp lime juice (about 1 lime)

salt & pepper

1/2 cup chopped pistachios for garnish

12 (or however many) 1 1/2 inch thick salmon fillets (about 3 lb for 12 people or 1/4 lb per person)

1 1/2 cup dry white wine

Peanut oil (can use other neutral oil, but peanut is best at high heat)

24 basil leaves (or 2 per plate) for garnish

Process pistachios, basil leaves and garlic cloved in processor until finely chopped. Add butter and lime juice and process until incorporated. Season to taste with salt and pepper. Refrigerate until needed.

Chop the rest of the pistachios for garnish and set aside.

Slice the salmon medallions. Heat peanut oil in several pans on medium-high heat. Saute salmon (flat side down first) a few minutes on each side. Put blobs of butter on, cover and melt butter and finish fish. Garnish plates with 2 basil leaves and blob of butter and chopped pistachios around plate. Add salmon, rice and serve.