Salmon with Pistachio-Basil Butter 

4 6 -ounce salmon fillets 

Kosher salt, to taste

Freshly-ground black pepper, to taste

1 tablespoon canola oil

6 tablespoons unsalted butter, softened

1/2 teaspoon dried chili flakes

Juice and zest of 1 large lime

1/4 cup shelled pistachios, roughly chopped 

8 fresh basil leaves, julienned 

Preheat oven to 375°. Preheat a large nonstick skillet over medium-high heat. Dry salmon with paper towels, then season with salt and pepper. Add oil to the hot skillet and immediately add salmon to the pan. Sear fillets on both sides (2-3 minutes per side)  then remove them to a plate; keep warm. Reduce heat under the skillet to low; add butter, red pepper flakes, lime juice, lime zest and pistachios to the pan drippings; stir to blend. Return salmon to the skillet and place the skillet in the preheated oven for 4-5  minutes. Carefully remove pan from the oven, stir the butter-pistachio sauce just enough to blend, and spoon sauce over the salmon. Serve hot, garnished with fresh basil leaves. — Serves 4