Scottish Salmon With Herb 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.

SCOTTISH SALMON WITH HERB BUTTER

Steps:

• In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.
• Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
• Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
• Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
• Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
• Serve hot, with new potatoes and a crisp green salad.

SALMON IN HERB BUTTER

Steps:

• Melt the butter and squeeze in lemon juice and add crushed garlic, cilantro and green onions and mix well. Place salmon fillet on a piece of aluminum foil that is large enough to completely wrap and seal the fillet. After placing the salmon on the foil, brush or pour the butter mixture on the salmon. Seal the salmon in foil. Place on the barbecue grill and cook for 10 to 12 minutes per side. Any longer will dry out the salmon. Cut in portions and serve immediately.
• Fish can also be cooked in a preheated 350-degree F oven for 35 to 40 minutes.

SALMON IN GARLIC HERB BUTTER

Steps:

• For butter, mix all ingredients in a food processor or by hand with a rubber spatula and store covered in the refrigerator until ready to use.
• Salt and pepper both sides of salmon.
• Melt butter in non-stick pan. Saute onion and garlic until soft, approximately 3-4 minutes.
• Add salmon steaks to the pan, pushing onions and garlic to the side and around the salmon. Cook salmon approximately 4-5 minutes and then flip.
• Add the lemon juice, squeezing over the salmon as it cooks.
• Cook salmon an additional 4-5 minutes or until it flakes easily. Remove salmon from the pan and keep warm.
• Add another 2-3 Tablespoons of butter to the pan. Allow to melt before adding cream or milk.
• Bring butter/onion/milk mixture to a simmer. Simmer 1 - 2 minutes until slightly thickened. Pour over salmon steaks and serve. Garnish with parsley if desired.

SMOKED SALMON AND HERB BUTTER

Steps:

• For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

SMOKED SALMON AND HERB BUTTER

Steps:

• For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

CARAMELIZED ONION ROLLS WITH HERB BUTTER

Steps:

• Herb Butter.
• Combine in a small bowl, softened butter with 1 tbsp each of finely chopped, fresh parsley and thyme.
• Mix well, cover and refrigerate until needed.
• Dough.
• Combine milk, 1/4 cup butter, oil and salt in pot over medium heat.
• Bring to a boil then remove from heat and cool.
• Pour warm water into small bowl.
• Sprinkle yeast over warm water and let stand 5 minutes, until foamy.
• Add remaining 2 tsps of butter to frying pan and melt over medium low heat.
• Add onions and cook 20 minutes until browned.
• Take pan off heat and cool onions.
• Once the onions are cooled chop and set aside.
• In large bowl whisk together 1 egg, 3 tsps parsley, thyme, milk and yeast mixtures.
• Stir in 3 cups flour until just combined.
• Stir in remaining flour slowly until dough is no longer sticky.
• Knead dough 3-5 minutes on a floured surface.
• Form dough into disk.
• Add half of the chopped onions ontop of the disk.
• Fold disk in half and knead in onions.
• Place in a greased bowl, cover and let rise until doubled.
• (45- 60 minutes).
• Punch down the dough.
• Cut dough in half with knife.
• Cut each piece into four pieces.
• Now cut each piece into thirds.
• You should have 24 pieces when finished cutting.
• Roll each piece into 7" long rope.
• Spiral each rope, pinching the end into the roll to seal.
• (should look like a small danish).
• Place on baking sheet, cover and let rise until almost double in size.
• (20-30 minutes).
• Preheat oven to 375 degrees.
• Lightly beat remaining egg and brush over rolls.
• Top with remaining onion and parsley.
• Bake 18-20 minutes.
• Serve with herb butter and enjoy.

MARINATED SCOTTISH SALMON DOUSED IN SCOTCH WHISKY

Steps:

• Place the salmon on a plate and freeze for 1 hour.
• Using a very sharp knife slice the fish as finely as possible across the grain. Lay the slices in a single layer on a plate.
• Drizzle over the lemon juice and whisky and then season with salt and pepper. Sprinkle on the sugar and then the herbs.
• Allow to marinate for at least 1 hour (overnight if possible), basting with the juices two or three times before serving with lemon wedges, thinly sliced brown bread and butter.