Ingredients
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1/2 cup unsalted butter, softened
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1/3 cup pecans, finely chopped
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1 tablespoon fresh flat-leaf parsley, chopped (can substitute chives)
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1 tablespoon fresh lemon zest
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1 teaspoon fresh lemon juice
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2 teaspoons fresh ginger, grated
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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4 salmon steaks (6 ounces each)
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1 tablespoon pecan oil (or olive oil)
Instructions
- In a small mixing bowl, combine the pecan butter ingredients; beat until well blended. Set aside.
- Rub salmon steaks with oil and season with salt and pepper. Grill, broil, or pan-sear for 4-5 minutes on each side or until salmon is cooked to desired doneness. Transfer to dinner plates or a serving platter. Top each with a dollop of pecan butter. Pass the remaining butter.