Grilled Salmon with Mustard Butter
4 oz unsalted butter at room temperature
3 Tbs Dijon-style mustard
1 tsp dry mustard
2 Tbs chopped chives
2 Tbs chopped parsley
1 Tsp fresh lemon juice
Salt and freshly ground pepper to taste
4 to 6 salmon steaks or fillets, about 6 to 8 oz each
2 Tbs olive oil
Combine the butter, mustards, herbs, lemon juice, salt, and pepper in a small bowl. Roll the mixture into a log about 4 inches long and wrap in plastic wrap. Refrigerate until firm. Rub the salmon steaks with the olive oil and season with salt and pepper. Place on a grill over moderate heat and cook, turning once, until the flesh is firm to the touch and opaque throughout. Place a 1/2 inch thick slice of the butter on each portion.
Yield: 4 to 6 Servings
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