I made this once when I catered a dinner to help raise money for the Rocky Mountain Wildlife Conservation Center. I'm sure it can be reduced to a smaller quantity.

(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.