A few weeks ago when we talked about cookbooks I don’t think anyone mentioned The New Basics by Lukins and Rosso who also did Silver Palate Cookbook. New Basics has lots of good stuff and this is one of my favorites.
Salmon with Sesame Butter
From The New Basics Cookbook – for 4
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
1 tablespoon soy sauce
4 salmon steaks, about 8 ounces each
1 tablespoon sesame seeds
½ teaspoon celery seeds
Sesame Butter, chilled
Combine lime juice, oil and soy sauce in a shallow bowl (or a large zip-lock bag). Add the salmon and turn to coat well with the marinade. Let stand 1 hour.
Toast the sesame seeds and celery seeds in a small heavy skillet over low heat until lightly browned, about 5 minutes. Remove from heat and set aside.
Preheat the broiler. Broil the salmon steaks 5 minutes per side. Serve with 1 or 2 slices of sesame butter, each about ¼ inch thick, on top. Sprinkle with the toasted sesame and celery seeds.
Sesame Butter
8 tablespoons (1 stick) unsalted butter, at room temperature
2 tablespoons toasted sesame seeds (see above for toasting)
2 tablespoons minced chives or green onions
2 teaspoons sesame oil
2 teaspoons soy sauce
Freshly ground black pepper to taste
Stir all ingredients together in a small bowl until smooth. Shape into a cylinder and roll in aluminum foil or waxed paper. Chill until firm.
This is just one example of the magic of compound butters. The sesame butter is a great way to dress up any grilled or poached fish, or a plain chicken breast. Here are several other ideas, and here is the classic, from Bon Appetit
Mâitre d'Hôtel Butter
2 tablespoons chopped fresh parsley
½ teaspoon fresh lemon juice
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temperature
Freshly ground black pepper
Mix parsley, lemon juice, and salt into butter in a small bowl. Season with pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour.
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