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Salmon Fillets with Ginger and Pepper Butter
We were revisiting Betty, looking for a seafood recipe that would be appropriate for an
occasion. What we found were a half dozen gems, this one among them.
| Ginger and Pepper Butter |
|
| 6 T. butter, softened |
1/4 t. cayenne pepper |
| 2 T. ginger root, peeled and finely chopped |
2 t. balsamic vinegar |
| Salmon Fillets |
|
| 1/2 c. olive oil |
2 T. soy sauce |
| 1/4 c. shallots, chopped |
1 t. lemon zest, grated |
| freshly ground black pepper to taste |
2 1/3 lbs. salmon fillets |
- The butter can, and should, be prepared as much as a day in advance. Combine
all of the ingredients in a small bowl, and blend well. Cover, and place in the
refrigerator until the salmon is ready to go to the table.
- Three to six hours ahead of dinner, combine the oil, soy sauce, shallots, lemon zest,
and several generous turns of a pepper mill in a Ziplock bag. Carefully remove any bones from
the fillets, and add them to the bag. Coat the fillets with the marinade, seal the bag, and
place it in the refrigerator to marinate.
- When you are ready to cook, preheat the broiler. Remove the salmon from the marinade,
and lay it on a broiling rack, skin side down. Broil the fillets using the
Canadian Method to compute the required time.
- To serve, arrange the fillets on a warm platter, topping each with a
generous dollop of the ginger and pepper butter.
6 servings
Source: Betty Rosbottom, American Favorites
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