3 to 4 tbsp. shelled natural pistachio nuts
4 tbsp. unsalted butter, softened
1 tbsp. finely minced parsley
1 tsp. lime or lemon juice
2 tbsp. vegetable oil
4 salmon fillets

Chop nuts in food processor or blender, don't over process. Beat butter until fluffy in small bowl. Stir in nuts, parsley, lime or lemon juice. Shape butter into log about 3 inches long. Wrap tightly in waxed paper and refrigerate until firm, about 1 hour (or 20 minutes in freezer).

Heat broiler or grill. Brush 1 tablespoon oil on broiler or grill. Brush remaining oil on both sides of salmon fillets. Broil about 5 inches from heat for 3 to 4 minutes on each side. Serve with several slices of pistachio butter on top.