Better with butter
Salmon is one of those fish that I struggle with when menu planning time comes around. My husband loves salmon. Loves it. But he likes it prepared very specifically - Grilled Salmon with Rosemary, a la South Beach. It’s good, don’t get me wrong, but we have it almost weekly and I like to mix things up a little.
Or a lot. I’ve unsuccessfully tried to woo him with other recipes…
I’m no quitter so I haven’t stopped trying to work in a new salmon recipe every once in a while. I knew it would only be a matter of time before I found him another winner.
Compound butters are great. On steak night, I usually serve a scoop of compound butter made with goat cheese and roasted red peppers on NY Strip. ‘Cause if you’re not going to bread, fry, and smother it in gravy, you should smother it with butter. On salmon night, I can get away from the usual by throwing some basil-lemon-garlic butter into the oven with the fish. And then we’re all happy.
Leftover compound butter can be double-wrapped and frozen for the next salmon night or spread on warm ciabatta. I vote for the latter.
Salmon with Basil-Lemon-Garlic Butter
1 stick unsalted butter, softened at room temp
1/4 cup fresh basil chiffonade, loosely packed
1 clove garlic, crushed
1/2 tsp lemon zest
pinch of salt
4 skinless salmon filets
Stir together the butter, basil, garlic, lemon zest, and a pinch of salt until well combined. Spoon the butter onto parchment or plastic wrap and gently roll into a cylinder. Carefully twist the ends to seal and refrigerate until firm.
Preheat the broiler and position the top rack 4 inches below the broiler. Place the salmon on an oiled rack over a baking sheet. Cut 1/4-inch rounds from the compound butter and place 1-2 on top of each filet of salmon.
Broil 10-minutes per inch of thickness, turning halfway through. Carefully place additional butter rounds on the fish after flipping.
Yields ~4 servings
Originally uploaded by Confections of a Foodie Bride.
April 29th, 2009 at 7:31 am
I never thought there could be anything better than butter. . . until I saw this.
April 29th, 2009 at 7:32 am
That compound butter looks wonderful!!
April 29th, 2009 at 9:37 am
We don’t usually get to catch Iron Chef America, but this past Sunday’s episode had the mystery ingredient of butter! If you haven’t seen it, you should check it out–lots of great food prepared and enjoyed (by the judges).
April 29th, 2009 at 10:12 am
Yum and yum. I heart compound butter. I’m so trying this!
April 29th, 2009 at 10:24 am
That looks wonderful!
I only wish I could eat fish in my home–my boyfriend is very allergic. Perhaps I should trade him in for a newer model? haha
April 29th, 2009 at 4:22 pm
This looks fantastic! I love compound butters, and am looking for new salmon recipes, too!
April 29th, 2009 at 4:46 pm
That butter is lovely! I vote for slathered on bread also!
April 29th, 2009 at 5:01 pm
I want to eat at your house. No salmon here, because my husband never thinks it is fully cooked, and spends the whole meal freaking out about getting sick. Yay.
April 30th, 2009 at 1:05 pm
I love salmon, also, and we will definitely give this one a try! Thanks!
May 1st, 2009 at 8:37 am
Yum! Im impressed you made your own butter!
May 1st, 2009 at 8:52 am
I love butter. Too much. And ciabatta. And now I’m hungry.
What a great meal!
May 2nd, 2009 at 6:56 am
Your compound butter looks great! I love making it–I make it a lot in the summer for our steaks on the grill!