Grilled Salmon With Fresh Lemon and Herb Compound Butter


6 teaspoons unsalted butter, softened to room temperature
2 teaspoons minced shallot
1 teaspoon fresh basil chiffonade
1 teaspoon lemon zest
2 teaspoons lemon juice
1 pinch of coarse salt and freshly ground pepper
2 teaspoons olive oil
4 6-ounces salmon fillets


Preheat oven to 400°F or grill to medium-high heat or light charcoal.
To make the Citrus Herb Compound Butter, mix all ingredients except olive oil and salmon in a small bowl.
Scoop butter onto a small square of parchment paper and shape into a cylinder about 1 inch thick; twist the ends to seal. Chill for at least 15 minutes or until the butter has firmed up. Unroll butter and slice into ¼ inch thick coins, cover with plastic wrap and refrigerate.
Add 1 tablespoon of olive oil to 2 large oven-proof sauté pans over medium-high heat. Sprinkle a pinch of salt and pepper onto each salmon fillet and place each into a heated sauté pan, flesh side down. Sear salmon for 3-5 minutes and flip over onto the skin side.
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


4 servings


Friday, December 4, 2009 - 12:10am


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