Ingredients (for 2 dinner-servings):
Herb butter:
palm-full of fresh dill, chopped
large pinch of salt & pepper
3 tbs softened butter
Dijon vinaigrette:
1/4 cup dijon mustard
1 tbs olive oil
1 tbs fresh lemon juice
salt & pepper
Salmon:
1 lb wild-caught salmon
salt & pepper
Directions:
1. Prep the herb butter by combining the dill, salt, pepper, and butter on a plate, and rolling it all around to incorporate all of the bits. Get your hands dirty and fully meld the flavors.
2. Scrape all of the butter into a ball on a sheet of tin foil, cover the ball in the tin foil and roll out into a log. Freeze the butter for about 10 minutes or until needed.
3. When ready for dinner, line a baking sheet in foil. Lightly grease and lay salmon skin-side-down. Divide 1.5 tbs of the herb butter along the salmon, or regular butter for dill-haters out there (T). Sprinkle a pinch of salt & pepper over the salmon.
4. Pop in oven and broil for 9 minutes, until flaky.
5. For the dijon vinaigrette, whisk together the dijon, olive oil, lemon juice, and another pinch of salt & pepper. Drizzle over cooked salmon.
No comments:
Post a Comment