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.
Grilled Salmon With Mustard Butter
- 4 salmon fillets, approximately 5 ounces each
- 2 tablespoons olive oil
- Salt and freshly ground pepper
For the mustard butter
- 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
- Combine the butter, both mustards, herbs, lemon juice, salt, and pepper in a small bowl.
- Spread the mixture onto a sheet of wax paper and form it into a log about 4 inches long, smoothing as much as possible. Wrap tightly and refrigerate until firm.
- Rub the salmon steaks with olive oil and season with salt and pepper. Grill directly over hot coals, turning once until the flesh is firm to the touch.
- Remove from the grill, place a slice of mustard butter on each portion and serve.
- Recipe adapted from WWRecipes.com
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