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Broiled Salmon with Pine Nuts

The delicious flavor and crisp, chewy texture of pine nuts (pignoli) pairs well with seafood and salads. This recipe comes from “Chef Vince" Pernicano, of Lolo, Montana, author of the wild game and fish cookbook Cooking With Vince.
Yield: Serves 4
Total Time: 20 min
Prep: 10 min
Cook: 10 min
Additional:
Ingredients
Butter or margarine
Salt and pepper, to taste
4 green onions with tops, sliced thin diagonally
3 tablespoons lemon juice
2 ounces pine nuts (or more if you like)
2 tablespoons fresh green parsley, chopped
4 ounces fresh button mushrooms, sliced thin
Preparation
1.  Baste each salmon steak or fillet with butter, then salt and pepper them to taste.
2.  Preheat your broiler or barbecue and cook the salmon steaks for 6 to 8 minutes on each side. Do not overcook. The fish will flake when it is done and should still be moist.
3.  Add four tablespoons of butter to a pan and fry until golden brown. Add the remaining ingredients, including the mushrooms, and cook until heated thoroughly.
4.  Remove the salmon from the barbecue, putting each steak on individual plates. Pour equal portions of the pine nut mixture over each fillet. Serve with fresh fruit and melons.
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