Grilled Salmon With Fresh Lemon and Herb Compound Butter
6 teaspoons unsalted butter, softened to room temperature
1 teaspoon fresh basil chiffonade
2 teaspoons lemon juice
2 teaspoons olive oil
4 6-ounces salmon fillets
To make the Citrus Herb Compound Butter, mix all ingredients except olive oil and salmon in a small bowl.
Place one coin of Citrus Herb Compound Butter onto each fillet and place the sauté pans into the oven. Salmon is done when flesh is opaque and meat is flaky but still moist in the center.
To save time, you can keep the butter soft and spread it onto the salmon just before serving.
Note: Any fresh herbs can be substituted for other herbs.
Recipe from EAT & DRINK in the Northwest, book 2, Melissa Peterman
December 4, 2009