Salmon with Lemon Basil Butter

We have several HUGE lemon trees on our side yard and basil in the garden. When I ran across a recipe that involved making Compound Butter out of said ingredients, I knew instantly what was for dinner!

Now, are you asking what Compound Butter is? Well, Compound Butter is butter that’s been creamed together with other ingredients, like herbs, spices, wine, oil, etc. Whip it up, keep it in the fridge or freezer, and slice as you need. The beauty of it is that you can use any combination of herbs you like. This time, I followed the recipe....but the possibilities are endless....chives and thyme, cilantro and jalapenos, or whatever strikes your fancy at the moment...

Salmon with Lemon-Basil Butter

Ingredients:
1 stick unsalted butter, softened
1/4 cup fresh basil chiffonade, lightly packed

skinless salmon fillets1 clove garlic, minced
1/2 tsp lemon zest (I used more)

pinch of salt

Directions

Stir together the butter, basil, lemon zest, garlic, and a pinch of salt until well combined. Spoon the butter onto parchment or waxed paper and roll into a cylinder. Carefully twist the ends to seal and refrigerate until firm.

Preheat the broiler and position the top rack 4 inches or so 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 pats on top of each fillet.

Broil for 10 minutes per thick of thickness, turning half way through. Carefully place additional butter rounds on the fish after flipping.

***I have also grilled salmon this way and it has been very good***