Grilled Salmon With Mustard Butter
Salmon is a versatile, flavorful and healthful (lots of good fatty acids) fish that lends itself well to summer grilling. The tangy mustard butter in this recipe complements the slightly smoky grilled flavor very well. Making compound butter is super easy and a great way to dress up an otherwise simple dish. Be sure to chill it well so you can slice it evenly, and store any leftover compound butter in the freezer for the next time you grill fish or poultry.
- 4 ounces unsalted butter at room temperature
- 3 tablespoons Dijon-style mustard
- 1 teaspoon dry mustard
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper to taste
- 4 salmon steaks or fillets, 6 to 8 ounces each
- 2 tablespoons olive oil
Combine the butter, mustards, herbs, lemon juice, salt, and pepper in a small bowl. Roll the mixture into a log about 4 inches long and wrap in plastic wrap. Refrigerate until firm.
Rub the salmon steaks with the olive oil and season with salt and pepper. Grill directly over hot coals, turning once, until the flesh is firm to the touch and opaque throughout.
Place a 1/2 inch thick slice of the butter on each portion. Serves 4 to 6.
Makes 4 servings