Grilled Salmon with Basil Pistachio Butter

1 lb. fresh Alaskan Salmon Fillets
3/4 c. chopped fresh basil leaves
1/3 cup shelled pistachios (about 1/8 lb unshelled)
2 t. fresh lime juice
1/2 T. minced garlic
1/4 c. butter, softened
salt and ground black pepper

1. Heat charcoal about 30 minutes until covered with a light grey ash. Oil grate to keep fish from sticking.
2. Cut Salmon into 4 portions and season both sides with salt and pepper.
3. Chop basil and shell pistachios. Squeeze juice from lime and mince garlic.
4. Place basil, pistachios, lime juice and garlic in a blender; pulse until pistachios and basil are finely chopped. Use a spatula to scrape down the sides of blender. Remove mixture to a small bowl and stir in softened butter to blend. Set aside.
5. Grill Salmon 4 inches above Medium Heat. Hold plam just over grate. If heat causes you to pull away after 4 seconds, heat is ideal (375 F surface temp.). Cook fillets 5 to 6 minutes per side or until Salmon is just cooked through and the center has turned from translucent to opaque. Thicker pieces may take longer to cook.
6. Place Salmon on plates and top with basil pistachio butter. Serve immediately.

Serve with Steamed Cauliflower and Long Grain Wild Rice.