HAPPY DAY TO ALL US DAD'S
We haven’t been eating our New England seafood lately but Bev was finally in the mood and we opted for some salmon. I had bought whole filets but cut them into smaller pieces for freezing, but still had two pretty big pieces so I cut them in half and we ate two for lunch (our big meal for the day) and the others will be used for something else.
I did a quick search and came up with an Anne Burrell recipe for Grilled Salmon With Herb and Meyer Lemon Compound Butter that sounded good, so I went with it.
1 stick butter, room temperature
2 Meyer lemons, zested
1/2 bunch dill, finely chopped
1/2 bunch thyme, picked and finely chopped (lemon thyme is even better)
1 small clove garlic, smashed and finely chopped
Kosher salt,4 (6-ounce) salmon fillets, skin-on
Extra-virgin olive oil
In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.Preheat grill to medium.
Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
I made just one quarter of this recipe (I didn’t want any leftover) and modified it a little. I used a regular lemon and our own herbs, which don’t grow in bunches, so I had to guess at the amounts for them. Also I grilled them the way I normally do and pulled at an internal temp of 135* - perfect for me but too raw for Bev so she got a 150* one.Bev just steamed the filet beans to crisp tender and added some spices to them. Here’s my plate.
I thought beans needed more something, but we both loved the salmon. The fish itself was very good, be both liked the crust I got on the top, which I usually don’t do and we thought the compound butter went great on it. Even though I read about you all using it all the time, this was my first time to ever make herbed butter, but it will not be the last – it’s just too simple for such a great flavor addition.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.