Lemon Compound Butter Food

GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER

Steps:

• In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
• Preheat grill to medium.
• Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
• Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
• What a delish fish!
• *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

LEMON BUTTERED SEARED SCALLOPS

Steps:

• Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
• Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
• Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
• Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.

LEMON, PARSLEY, GARLIC COMPOUND BUTTER

Steps:

• Allow butter to soften at room temperature.
• Mince garlic and then press into a paste. You can use a garlic press for this or use the back of your knife and carefully smash down garlic with a little salt.
• When soft add all ingredients to a bowl and mix (by hand or food processor) to incorporate.
• Lay out a piece of parchment paper and form a log. Tightly roll and twist to seal. There may be some excess lemon juice that won't incorporate. Don't worry about it, but put the butter log on a plate so it doesn't leak on your refrigerator.
• Refrigerate for ~ 2 hours or freeze for 20 minutes if slicing.
• Good for a couple weeks in the refrigerator or 4 months in the freezer. Happy buttery goodness! Beckie

LEMON HERB BUTTER

Steps:

• Mash butter in a bowl until smooth and creamy. Mix lemon zest, lemon juice, rosemary, thyme, sage, salt, and black pepper into the butter until thoroughly combined.

COMPOUND FLAVORED BUTTER RECIPES

Steps:

• Add softened butter to a medium bowl or a small food processor and add a pinch of salt. Add in any of the above combinations and combine completely.
• Once mixed, transfer onto on a piece of parchment paper, waxed paper or plastic wrap.
• Shape gently into a log about 5-6" in length. Twist the paper or plastic wrap at the ends to seal the butter. Refrigerate for at least 2 hours and up to a week, or place in a freezer-safe bag and freeze for up to 6-months. Note: You can also put the butter in a small ramekin, cover with plastic wrap, and refrigerate for 2 hours, before serving at the table with warm bread or rolls.

LEMON COMPOUND BUTTER

Steps:

• Combine all ingredients and blend well.
• Roll into a log, using plastic wrap.
• Use immediately or refrigerate for use in 1-2 days.
• To freeze: Wrap the log in waxed paper, place in a freezer bag and freeze for up to 2 months.

LEMON-POPPY SEED COMPOUND BUTTER

Steps:

• Combine butter, lemon zest, lemon juice, poppy seeds, and honey in a small bowl.
• Place butter on top of a sheet of plastic wrap. Shape into a log. Fold one side of the plastic wrap over the log and roll into a tube, shaping with your fingers as you roll tightly. Twist the ends to seal.
• Refrigerate for at least 1 hour or until firm. The longer it sits, the more the flavors will develop. Unroll from plastic wrap and slice.

LEMON-HERB COMPOUND BUTTER

Steps:

• In a small bowl, add the butter, mint, parsley, tarragon, chile flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin.

LEMON THYME COMPOUND BUTTER

Steps:

• Place all the ingredients for the compound butter in a food processor.
• Puree until smooth and creamy.
• Scoop the compound butter onto wax paper and roll into a cylinder.
• Wrap the ends under and refrigerate.
• NOTE: You might want to label and date it. Refrigerated, it will keep for about two weeks. Frozen, about three months.

COMPOUND BUTTER

Steps:

• Place the butter and seasonings in a food processor. Pulse until well combined.
• Place a piece of plastic wrap on a work surface. Form the butter into a log on the lower portion of the plastic wrap and then roll the butter up in the plastic wrap to form a log.
• Twist the ends of the plastic wrap.
• Refrigerate until firm.