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
  1. 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.
  2. Rinse and dry the steaks.  Season them with salt and pepper.
  3. Grill the steaks on both sides until flaky.
  4. Serve the fish with large pats of the beurre verte.

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