Here is a recipe for a simple, but absolutely fabulous salmon dinner. My family likes salmon on its own, but when I added this composed butter they went gaga! The measurements are very forgiving. I think I might have used more fresh dill than I listed. I used lemon juice when I made this, but I am thinking it would only be improved by using lemon zest next time. When I didn't refrigerate the mixed butter right away, the lemon juice started to come back out of the composition. Zest wouldn't do that. I will try it next time. You will want to refrigerate the butter composition so that it is nice and firm when placing on top of your elegant salmon. You can even use some spoons to make it into a nice oval shape or a melon baller to make it into balls. This may not be important if you are just serving your hungry family, but think how impressive it would be if you were serving company....
Salmon with Lemon Dill Butter
1 to 1.5 lbs of your favorite Salmon (mine is Chinook)
oil (I used grapeseed, but olive would be fine)
salt and pepper, to taste
1/4 C butter, softened (not melted)
1 Tbs lemon juice (or 1 tsp fresh, finely zested lemon rind)
1 Tbs snipped, fresh dill (or 1.5 tsp dried)
Preheat oven to 350 degrees. Prepare salmon by rinsing and patting dry the fillet or steaks. Lightly oil the salmon on all sides and season with salt and pepper. Bake salmon for 20 min/inch thickness. You want it to be cooked, but baking it until it flakes is too cooked. It will be dry. But, hey, cook it how you like it.
While the salmon bakes, prepare the butter. Put all ingredients in a food processor and pulse until thoroughly combined. You will want to scrape it down and pulse several times. Remove the butter from the processor and refrigerate until the salmon is finished. Top the salmon with about a tablespoon of the composed butter and enjoy.
The butter is also fabulous on vegetables. My broccoli was very appreciative of this addition as I gobbled it up with abandon. Yum!