Recipe by GREG IN SAN DIEGO
A tasty way to prepare salmon fillets. The basil chive butter can also be used to top vegetables or steaks.
Basil Chive Butter
- 1⁄4 cup packed fresh basil leaf
- 1 tablespoon olive oil
- sea salt
- 1⁄4 cup unsalted butter, at room temperature
- 1 tablespoon fresh chives, minced
- 3⁄4 teaspoon sea salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons unsalted butter, melted
- 24 ounces salmon fillets
Directions See How It's Made
- For Basil Chive Butter:.
- Blanch the basil leaves in boiling salted water just until wilted, about 10 seconds. (This will retain the color.).
- Drain and transfer to ice water.
- Drain again and squeeze dry in paper towels or dish towel. (The basil must be dry.).
- Chop roughly.
- Puree the basil with olive oil and salt, adding butter a bit at a time.
- Remove to a bowl and stir in chives.
- Chill until it can be molded.
- Form into 4 equal pieces.
- Chill until serving time.
- For Salmon:.
- Soak cedar plank(s) in water to cover for 45 to 60 minutes. (You may have to weigh the plank(s) down with a can.).
- Preheat oven to 400 degrees.
- Transfer plank to a foil-lined baking sheet.
- Brush bottom of salmon with butter and sprinkle with a bit of the seasoning.
- Place on the cedar plank.
- Brush top with butter and sprinkle with seasoning.
- Roast for 14 to 20 minutes, depending on thickness of salmon.
- Remove salmon to serving plates and top each piece with a piece of Basil Chive butter.