The Crazy Suburban Mom: What ever happened to the compound butter anyway?

Tuesday, April 21, 2009

What ever happened to the compound butter anyway?

The other day I made a compound butter. It was fresh and yummy tasting! I put it in the fridge while waiting for the salmon to thaw.

And waited.

Today was the day!

My recipe for Broiled salmon with dill butter is the easiest thing.

Foil a pan to broil the salmon (for easy clean-up) and lightly grease it (very very lightly).

Put salmon, skin side down on foiled pan.

Lightly rub some of the oil on the salmon. You don't need to grease up the fish... It's the lightest of coatings. Give it a dusting of oil, if one could dust with oil, that is.

Salt it.

Pepper it.

Squeeze on a few squirts of citrus. (Whatever you have...lemons, limes, grapefruits... I used a plastic lime.)

That's it.

Put the salmon under the broiler - close but not the closest - and broil it till done. 'Done' is up to you. I had a large piece, it was thick and still pretty cold. It took almost 20 minutes. That would probably be longer than it would take most people by a lot.

After the salmon is cooked to your liking; get out your dill butter. Drop small bits of the dill butter all over your salmon. Put it back in the oven for a minute to soften the butter if you have too... You don't want to cook the dill, just melt the butter.

This is what I got. It's so pretty. I love dill with a passion.

salmondill


I had to with a salad. Romaine, English cucumbers, vidalia
onions and ahhh!vocados! (I took the pic before adding
the ahhh!vocados)
salad

2 Comments:

Veronica Lee 4/22/09, 3:22 AM  

This looks yummy! Hi, I'm visiting from Follow Me Club 1. Happy Earth Day!

tracy 4/22/09, 10:23 AM  

thanks! I just visited your blog and added you too. Love your photography and couldn't resist the blog title... Ramen is my favorite food!
Tracy

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