Ingredients

The following ingredients have 2 Servings
  • 8 ounces unsalted butter, softened
  • 8 fresh basil leaves, plus more for garnish
  • Zest and juice of 1 lemon
  • 1/8 teaspoon fine sea salt
  • 2 (6- to 8-ounce) salmon fillets
  • ground black pepper
  • 1 tablespoon vegetable oil

Instruction

  • To make the compound butter, place butter in a mixing bowl.
  • Layer basil leaves on top of one another and roll tightly, like a cigar.
  • Thinly slice, creating slivers of basil.
  • Place basil in the bowl.
  • Add lemon zest and lemon juice and incorporate all ingredients using a potato masher, pastry blender or a spatula.
  • Add salt to taste.
  • Place butter on one end of a 10-inch square piece of parchment paper.
  • Roll butter in the paper, creating a cylinder, about 5 inches long.
  • Twist the ends and freeze for about an hour before using.
  • Prepare a grill for medium heat cooking, oiling the grill grates as needed.
  • Brush salmon on both sides with oil.
  • Sear skin side down 3 to 4 minutes.
  • Flip and cook 3 to 4 minutes longer for medium-rare.
  • Remove salmon from grill and take butter out of the freezer.
  • Thinly slice one or two medallions of compound butter right though the parchment paper.
  • Peel away the parchment paper and top salmon with the butter.
  • Garnish with basil, if desired.