The delicious flavor and crisp, chewy texture of pine nuts (pignoli) goes 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.

• 4 (6 oz. each) Vital Choice King salmon fillets
• Butter to taste
• Salt and pepper to taste
• 4 green onions with tops, sliced thin diagonally
• 3 tablespoons lemon juice
• 2 ounces of pine nuts (more if you like)
• 2 tablespoons fresh green parsley, chopped
• 4 ounces fresh button mushrooms, sliced thin

Baste each salmon steak or fillet with butter then salt and pepper them to taste.

Preheat your broiler or barbecue and cook the salmon steaks for six to eight minutes on each side. Do not overcook. The fish will flake when it's done and should still be moist.

Now add four tablespoons of butter to a fry pan and fry until golden brown. Next, add all the remaining ingredients, including the mushrooms and cook until all is heated thoroughly.

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.