So, my vegetable and herb garden I planted this spring is looking great. I have tomatoes already, my green beans, cucumbers and bell peppers are starting to flower and I can see tiny jalapenos starting to grow. My herbs have totally taken off and I'm picking some every day to cook with :) I am just loving this time of year!
I wanted to share with you a favorite and very versatile recipe. It isn't the salmon, but is actually the butter compound used to baste the salmon with!
This simple butter mixture is great on so many different foods and is very kid friendly. It's wonderful on pasta, different types of fish, grilled shrimp, biscuits, corn on the cob, in vegetable sautes and many other dishes. Be creative! You can make it in advance and keep it in the fridge. Just use what you need and store the leftovers for a different use (within a few days, that is).
One of my favorite ways to use this butter is on grilled salmon. Oh, how I love grilled salmon. Spread some of the butter over salmon fillets or steaks (a teaspoon or so per serving), place onto a greased grill and cook until done (about 10 to 15 minutes over medium heat). You can baste the salmon with more butter while it's cooking to add more flavor if you wish. Pan cooking the fish with the butter on it is wonderful as well. Enjoy!
Basil Lemon Butter
8 T unsalted butter, softened, but not melted
8 fresh basil leaves, chopped
Zest of one lemon
Juice of one lemon
1/4 tsp to 1/2 tsp Kosher salt (or to taste)
Fresh black pepper, to taste
Soften the butter until it's easily spreadable, but not melted. Using a wire whisk, whip in the chopped basil leaves, lemon zest, lemon juice, salt and pepper. Use immediately or place in the refrigerator until ready to use (within a few days). Let soften at room temperature before using.
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