Posts Tagged ‘flavored butter’

I saw this recipe on one of Giada’s shows, I think it was her cooking at home one. Her recipe calls for halibut that is pan fried. I don’t have any halibut so I used salmon instead. I baked it instead of pan frying. Turned out delicious. We have plenty of salmon to eat as Costco had a big sale on it last month. This new recipe will be added to our monthly rotation. My husband said it was very lemony but ate it all up. My 3 1/2 year old inhaled it. Since I only made 3 instead of the 4 called for pieces of salmon I had a bit of lemon butter left over. I just put a bit of it on the rice and peas.

Salmon with Lemon-Butter and Crispy Shallots

Ingredients:

 
Lemon Butter:

 
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon
1/2 stick unsalted butter, at room temperature

 
Salmon and Crispy Shallots:

 
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large cloves garlic, smashed
4 salmon fillets (each 4 to 5 ounces)
1/2 cup grapeseed oil
2 large shallots, cut into rounds, separated into rings
Lemon wedges, for garnish

 
Directions:

 
For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a
deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready
to use.

 
For the salmon and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and
garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the salmon and turn
several times to coat evenly. Let stand 15 to 20 minutes.

 
Preheat oven to 400.

 
Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat.
Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes.
Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp.
Sprinkle with salt and pepper just before using.

 
Place salmon on a baking sheet and cook for about 13 minutes in the oven. Transfer to plates.
Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around
the fish. Garnish with the lemon wedges and serve.

I rubbed this butter all over my turkey and under the skin. It kept it moist and flavorful.

Herbed Compound Butter for Turkey

1 stick of butter softened

2 tsp dry thyme

2 tsp dry tarragon

2 tsp dry rosemarry

2 tsp dry sage

Add dry herbs to butter and mix well. Rub all over the outside of the turkey. Ease the skin off the turkey over the breasts and rub butter in between the skin and turkey as well. Cook turkey as directed.

Butter can be made ahead, just let it soften again before using.

This recipe calls for grilling the salmon, but I don’t have a stove top grill. Instead, I baked the salmon at 400 degrees for 13 minutes with some lemon pepper seasoning.  I didn’t wrap the butter up either, just put it in a plastic container and let it chill in the freezer. This tasted so good, yet another recipe I’m surprised came out so well. I served this with carrots and Parmesan herb rice. If you make the butter ahead of time the dinner takes no more than 2o minutes from start to finish.

Salmon with Red Wine Butter

1 shallot, minced
1/2 cup red wine
1/4 cup balsamic vinegar
1/2 stick salted butter, softened for an hour at room temperature
1 1/2 tsp fresh thyme leaves
Salt and fresh cracked pepper to taste
4 fillets of salmon  6 oz each
Olive oil

1. Combine the shallot, wine, and balsamic vinegar in a saucepan over medium-low heat and cook until the liquid is reduced by half, about 10 minutes.

2. Allow the wine reduction to cool and then add the butter, along with the thyme and a few pinches of fresh cracked pepper. Use a spatula to thoroughly mix the ingredients, and then scoop the mixture onto a sheet of plastic wrap. Roll it up, twist the ends to form a log, and store that in the freezer while you cook the fish. (You can do these first steps ahead of time. The wine butter will keep for 2 weeks in the fridge.)

3. Preheat a grill or grill pan on medium high. Rub the salmon with olive oil, salt, and pepper, and lay the fish, skin side down, on the grill. Cook it for 4 to 5 minutes, flip, and cook it 2 to 3 minutes longer for medium.

4. Serve the hot salmon with a slice of the red-wine butter melted on top. Makes

Alton Brown makes just about everything awesome. I found a recipe for garlic butter while surfing and started looking for a honey butter one. I came across Alton’s and knew it would turn out good. Instead of using parchment paper, I put the finished product in a plastic container. Easier to get butter out that way when trying to spread it on biscuits. This is so simple, you should have all the ingredients in your kitchen.

Alton Brown’s Honey Butter

Ingredients:
• 1 pound butter unsalted
• 1/4 cups honey
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Hardware:
• Dough scraper
• Standing mixer
• Parchment paper or plastic wrap

Directions:
Cut the butter into chunks using the dough scraper.
Place butter into the mixer’s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.