Ingredients
The following ingredients have 6 Servings
- 1 Tbs. finely chopped fresh chives
- 1 Tbs. finely chopped fresh dill
- 1 Tbs. finely chopped fresh tarragon
- Kosher salt and freshly ground pepper, to taste
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1/4 lemon<br> <br>
- 6 skin-on center-cut salmon fillets, each about 8 oz. and 1 inch thick, pin bones removed<br>
- 1/4 cup <a href="http://www.williams-sonoma.com/recipe/homemade-mayonnaise.html"><b><u>mayonnaise</u></b></a>, homemade or store-bought
- 2 tsp. ground cumin<br>
- 2 tsp. ground coriander
- Kosher salt and freshly ground pepper, to taste
Instruction
- To make the herb butter, in a small bowl, using a fork, work the chives, dill, tarragon, a pinch of salt and a few grinds of pepper into the butter, distributing the herbs evenly. Squeeze the juice from the lemon into the butter and work it in. Using a spatula, scrape the butter out of the bowl into a rough log shape near one long edge of a 12-by-6-inch sheet of waxed paper. Roll the paper over the butter and press the butter into a solid, uniform log. Continue rolling the waxed paper around the butter and twist both ends to seal securely. Refrigerate to harden. (The butter can be made up to 5 days in advance and refrigerated, or frozen for up to 1 month.)
- Prepare a hot fire in a grill. Brush and oil the grill grate.
- Brush the salmon fillets on all sides with the mayonnaise, coating evenly. Sprinkle the cumin and then the coriander evenly over the fillets, and season with salt and pepper.
- Place the salmon fillets, skin side up, on the grill directly over the heat and cook for about 3 minutes. Turn the fillets over and cook until the fish flakes when prodded gently with a fork, about 3 minutes more. The salmon will be cooked to medium, which is perfect for salmon.
- Transfer the fillets to individual plates and top each fillet with a pat of the herb butter. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011).
