Meyer Lemon 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.
MEYER LEMON BUTTER
Keep this lemon-spiked butter on hand for slathering onto warm scones or fresh biscuits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Stir together butter, lemon zest and juice, sugar, and 1/4 teaspoon salt.
MEYER LEMON CURD
Delicious in a pie or tart or as a spread. I came up with this recipe after being presented with two gigantic bags of Meyer lemons...Thanks, Sharon. Spooned into some decorative jelly jars, it made for some very welcome holiday and host gifts. My secret to prevent curdling is to start out the cooking low and slow; when it smooths out, then turn the heat up to medium and stir constantly until it's done.
Provided by Hogareno
Categories Desserts Fillings Fruit Fillings
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
- Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
- Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 27 g, Cholesterol 120.6 mg, Fat 11 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 81 mg, Sugar 25.6 g
GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER
Recipe Courtesy Anne Burrell - Show: Secrets of a Restaurant Chef - Episode: The Secret to Grilled Salmon
Provided by ElizabethKnicely
Categories Kid Friendly
Time 30m
Yield 4 salmon fillets, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well combined. 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 a 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 salmon.
- What a delish fish!
- *TIP:.
- It is a general rul to cook fish for 8 minute per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less time.
Nutrition Facts : Calories 430.6, Fat 30.6, SaturatedFat 16, Cholesterol 138.4, Sodium 130.5, Carbohydrate 4.2, Fiber 1.2, Sugar 1.1, Protein 35.3
GRILLED BURGERS WITH MEYER LEMON BUTTER
Provided by Steven Raichlen
Categories Backyard BBQ Dinner Lunch Lemon Meat Ground Beef Summer Grill Grill/Barbecue Butter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4
Number Of Ingredients 12
Steps:
- Mix butter, all herbs, lemon peel, and lemon juice in small bowl. Season with salt and pepper. Measure 1/3 cup herb butter; transfer to sheet of plastic wrap (reserve remaining butter in bowl for spreading on buns). Using plastic wrap as aid, form butter into 3-inch-long log; wrap plastic around to seal. Freeze until firm, about 30 minutes. Cut crosswise into 4 rounds. Flatten rounds into 2-inch-diameter disks.
- Divide meat into 4 equal pieces. Using damp hands, form each piece into ball. Using thumb, make deep wide indentation in center of each ball. Press 1 lemon-butter round flatly into indentation, then press meat securely over butter to enclose. Flatten each burger into 31/2-inch-diameter patty, leaving butter rounds horizontally in center of each burger. DO AHEAD: Herb butter and burgers can be made 6 hours ahead. Place burgers on baking sheet, cover with plastic wrap, and chill. Cover and chill herb butter in bowl; bring to room temperature before continuing.
- Brush barbecue rack with oil. Prepare barbecue (high heat). Sprinkle both sides of burgers with salt and pepper. Spread remaining butter over cut sides of buns. Grill burgers until cooked through, 4 to 6 minutes per side. Grill buns until slightly charred, about 1 minute per side.
- Place burgers on bun bottoms. Top with tomato slices and arugula leaves. Cover with bun tops and serve.
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