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HERB BUTTER:
Coarse Salt
3 Oz Sweet Butter, at room Temperature
Pepper, Ground
SALMON STEAKS:
2 Tbls Basil Leaves, Snipped
3 Tbls Sweet Butter
1 Tbls Tarragon Leaves,Minced
4 Salmon Steaks, 1/4"Thick 1 Tbls Chives, Minced
1 Tbls Peanut Oil 1 Tbls Lemon Juice
Prepare the herb butter first. Cream the butter in a large bowl until it is smooth and soft. Add the basil, tarragon and chives. Mix thoroughly. Add the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a cylinder about 1" in diameter. Wrap in plastic wrap. Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator. Preheat the broiler. Melt the second measure of butter in a small saucepan. Brush the salmon steaks with the melted butter and peanut oil. Grill about 6" from the heat source for about 6 minutes on the first side, 4 minutes on the second side, basting frequently. Place each salmon steak on an individual plate. Place a slice of the herb butter on each salmon steak.
Coarse Salt
3 Oz Sweet Butter, at room Temperature
Pepper, Ground
SALMON STEAKS:
2 Tbls Basil Leaves, Snipped
3 Tbls Sweet Butter
1 Tbls Tarragon Leaves,Minced
4 Salmon Steaks, 1/4"Thick 1 Tbls Chives, Minced
1 Tbls Peanut Oil 1 Tbls Lemon Juice
Prepare the herb butter first. Cream the butter in a large bowl until it is smooth and soft. Add the basil, tarragon and chives. Mix thoroughly. Add the lemon juice, salt and pepper. Mix thoroughly. Shape the butter into a cylinder about 1" in diameter. Wrap in plastic wrap. Chill 30 minutes in a freezer or 1 or 2 hours in a refrigerator. Preheat the broiler. Melt the second measure of butter in a small saucepan. Brush the salmon steaks with the melted butter and peanut oil. Grill about 6" from the heat source for about 6 minutes on the first side, 4 minutes on the second side, basting frequently. Place each salmon steak on an individual plate. Place a slice of the herb butter on each salmon steak.
