Nov 26, 2006
Salmon with Beurre Verte
- 2 salmon steaks
- 2 tbsp parlsey, minced
- 1 scallion, minced
- 1/4 cup fresh dill, minced
- 1/2 tsp dry tarragon
- salt and pepper
- juice of 1/2 a lemon
- butter
- Combine the parsley, scallion, dill, tarragon, and 1/4 cup of butter. Season with salt and pepper. Add the lemon juice. Form into a roll, wrap in waxed paper, chill.
- Rinse and dry the steaks. Season them with salt and pepper.
- Grill the steaks on both sides until flaky.
- Serve the fish with large pats of the beurre verte.
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