Fishing with Rod Discussion Forum

Fishing in British Columbia => The Fish Kitchen => Topic started by: Eagleye on July 10, 2006, 11:42:49 AM

Title: herb buttered salmon
Post by: Eagleye on July 10, 2006, 11:42:49 AM

This is one of my favorite recipes for fresh springs/socks/coho.  It imparts a good flavor to the fish without taking away from it's natural flavor.  I use lots of fresh tarragon, basil, a few sprigs of rosemary and some dill.  Chop the herb very fine with a pair of sharp scissors.  Add some slightly soft butter and mash  the herbs into the butter with a spoon vigorously until green oils start to bead out from the butter.  Refrigerate for a few hours.  Put medallions of butter directly on the flesh of your steaks/fillets and broil/barbecue until done.  I usually make a big batch of herb butter and freeze the remainder.

Title: Re: herb buttered salmon
Post by: chronic on August 02, 2006, 10:36:38 PM

Thumbs up for compound butters ;D. I think next time I cook salmon I'll whip some butter and dijon mustard