Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup unsalted butter, softened
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh lemon juice
- 1 tsp garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Aluminum foil
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, combine the softened butter, chopped parsley, lemon juice, minced garlic, salt, and pepper. Whisk until well combined.
3. Place the salmon fillets on a sheet of aluminum foil and season with salt and pepper.
4. Grill the salmon fillets for 4-5 minutes on each side, or until cooked through.
5. Remove the salmon from the grill and place it on a serving platter.
6. Top each salmon fillet with a generous dollop of the Beurre Maître d'Hôtel.
7. Serve immediately and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 35g
- Saturated fat: 18g
- Cholesterol: 150mg
- Sodium: 150mg
- Total carbohydrates: 1g
- Protein: 32g
Substitutions for ingredients:
- You can use any type of fish fillet instead of salmon.
- You can use dried parsley instead of fresh parsley.
Variations:
- You can add other herbs to the Beurre Maître d'Hôtel, such as thyme, chives, or tarragon.
- You can add a splash of white wine to the Beurre Maître d'Hôtel for extra flavor.
Tips and tricks:
- Make sure the butter is softened before mixing it with the other ingredients.
- Use a whisk to combine the ingredients for the Beurre Maître d'Hôtel until it is smooth and creamy.
- To prevent the salmon from sticking to the grill, brush it with a little bit of oil before grilling.
Storage instructions:
- Store any leftover Beurre Maître d'Hôtel in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the salmon, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the grilled salmon on a bed of rice or quinoa.
- Garnish the salmon with lemon wedges and fresh parsley.
Garnishes:
- Lemon wedges
- Fresh parsley
Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Roasted vegetables, such as asparagus or Brussels sprouts
Suggested side dishes:
- Rice pilaf
- Quinoa salad
- Roasted potatoes
Troubleshooting advice:
- If the Beurre Maître d'Hôtel is too thick, add a little bit of lemon juice or white wine to thin it out.
- If the salmon is sticking to the grill, make sure it is well oiled before grilling.
Food safety advice:
- Make sure the salmon is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Beurre Maître d'Hôtel is a classic French butter sauce that is typically served with grilled meats and fish.
Flavor profiles:
- The Beurre Maître d'Hôtel is rich and buttery with a bright, fresh flavor from the parsley and lemon juice.
- The grilled salmon is tender and flaky with a smoky, charred flavor.
Serving suggestions:
- Serve the grilled salmon with a side of rice pilaf and roasted vegetables for a complete meal.
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