1/2 Photos of Scottish Salmon With Herb Butter
Based on a recipe from Classic British. This recipe appears under the light lunches heading. The recipe intro says, “This is a delightfully simple way to serve salmon steaks. The dill, with lemon rind and juice, give a lovely piquancy to the butter but they do not overpower the delicate flavor of the fish.” The author suggests you can use other fresh herbs to flavor the butter such as mint, fennel, fronds, lemon balm, parsley or oregano instead of the dill.
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Units: US | Metric
- 1In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.
- 2Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
- 3Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
- 4Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
- 5Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
- 6Serve hot, with new potatoes and a crisp green salad.
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Nutritional Facts for Scottish Salmon With Herb Butter
Serving Size: 1 (827 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 842.8
- Calories from Fat 230
- Total Fat 25.6 g
- Saturated Fat 10.5 g
- Cholesterol 85.5 mg
- Sodium 202.0 mg
- Total Carbohydrate 121.7 g
- Dietary Fiber 15.7 g
- Sugars 6.1 g
- Protein 34.6 g
The following items or measurements are not included: