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Herb Butter/Grilled Salmon




Source of Recipe


Jo Gainey


Recipe Introduction


Herb butter can be refrigerated for up to 2 weeks or frozen up to 6 months.
Use leftover butter as a zesty spread for bread or to add flavor to steaks.



List of Ingredients




1/2 pound (2 sticks) butter, softened
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chervil or dill
1 Tablespoon lemon juice
2 seeded and puréed canned chipotle chilies
1 teaspoon adobo sauce



Recipe



In a medium bowl, combine butter, chives, parsley, chervil, lemon juice,
chilies, and adobo sauce. Season with salt and pepper to taste. With an
electric mixer, beat together until well incorporated. Adjust the seasoning,
if necessary. Shape butter into a long log and cover with plastic wrap.
Refrigerate until ready to use.

Salmon with herb butter

Salt and pepper

4 pounds salmon fillets, cut into 12 portions

2. Season salmon with salt and pepper; lay, skin side up, over a solid bed
of hot coals or high heat on a gas grill (you can hold your hand at grill
level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once,
until opaque but still moist-looking in center of thickest part (cut to
test), 7 to 10 minutes.

3. Place a teaspoon (about 1/8-inch thick slice) of chipotle butter on top
of each fillet.



© recipe copyright rjgainey 2000