Try this Grilled Salmon Fillet recipe tonight. This is a family favourite and one that my seven year old sons love to help make.
Ingredients - Per Person
4 /6oz (110 - 175g) Salmon fillet
Melted butter or oil to baste
Salt and Pepper
Maître d’Hôtel Butter - per Salmon Fillet
1oz (25g) unsalted butter - softened
1 dessertspoon chopped parsley (flat leaf has more flavour)
Few drops of lemon juice - to taste
Salt and Pepper
Method
To Make the Butter
Mash the butter on a plate with a fork or palate knife.
If the butter isn’t soft enough, you can very carefully pop it in the microwave on defrost for 5 - 10 seconds until it is malleable.
Add the parsley, lemon juice and seasoning to taste,- mix well.
Put the butter in some cling film or aluminium foil and roll into a sausage shape.
Place in the fridge until hard (or if running short of time - the freezer)
Take out and cut into rounds about ½” thick.
The Salmon
Heat the grill pan or overhead grill until very hot
Quickly wash and pat the salmon fillets dry
Paint some melted butter or oil on both sides and season with pepper
If using an overhead grill to avoid lots of mess you can put some aluminium foil in the base of the grill pan to save on washing up.
Put the salmon either under the grill or on the grill pan flesh side first (ie closest to the heat source) and cook until the sides of the salmon are turning opaque,(Around 5 - 6 minutes)then flip over, baste with more butter or oil and cook until just done.
It’s better to have the salmon undercooked rather than risk making it dry and bland and the fish will go on cooking after being taken off the heat.
Take the grilled salmon off the heat and serve immediately with the Maître d’Hôtel butter rounds on top. Garnish with a segment of lemon and a sprig of parsley.
Tip
Salmon Steaks,Cutlets or a whole salmon can also be used.
Savoury Butters
are a wonderful way to jazz up any meal, be it seafood, meat or vegetables. Why not make a variety and keep them ready to use in the freezer.
