How to make salmon and a lemon butter sauce in only 10 minutes.
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season the fish with Salt, Pepper, Garlic
Compound butter: 1 shallot 4 cloves garlic 1 cup parsley leaves (stems removed) 2 tsp fresh thyme 1 tsp kosher salt 8 oz. unsalted butter (softened) 4 tbsp extra virgin olive oil zest and juice of half a lemon
place items in a food processor in the order listed and pulse until each ingredient is chopped before adding the next ingredient. THE BUTTER SHOULD BE SOFT BEFORE ADDING.
once it is all mixed, then form it.
place wax paper or plastic wrap on counter, and spoon the mixture out of the chopper, and onto the middle of your paper, or plastic wrap. Then begin to roll it into a shape of a sausage. refrigerate for 2 hours before using. store in refrigerator for up to 10 days, freeze for up to 6 months.
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