Please, don't killfile me for just the subject line. It's not as bad as
it sounds.

Tonight, I did salmon fillets for supper. They were prepared as I
normally do- EVOO, S&P, dill, then grilled to about 150f internal with
good grill stripes on the presentation side. The skin side was pretty
crisp and the skin could be slipped off to remove the fat layer, if
desired.

I've posted before about ginger butter for Tuna, and since I had some in
the 'fridge, I decided to see what it did for the grilled salmon. It
was very good, and drew some praise from Mrs. Nonny, who normally
dislikes different things. The ginger butter can be prepared in a
cruet, and what's not used can be stored almost forever in the 'fridge,
covered.

1/4 stick butter, softened
3-4 oz. pickled ginger (like for sushi) drained and squeezed as dry as
possible. Crush with garlic press into cruet.
1 tsp white pepper
1 tsp salt
1-1/2 tsp lemon juice
optional 1-1/2 tsp Worcestershire sauce, but ONLY after you've tried it
without the Worcestershire sauce

Place all in a cruet, nuke until the butter bubbles, stir and let cool.

I keep mine in the 'fridge and serve it using a melon scoop. I soften
it to room temperature before scooping out a serving, which makes it
pretty as it melts over the grilled Tuna, and now Salmon. Draining and
drying the pickled ginger slices is important, since the juice is sweet
and takes away from the food. I've tried chopping the pickled garlic
slices, but a plain old hand garlic crusher works best, I've found.

Don't use Worcestershire sauce at first- give it a try without, then add
the Worcestershire if you think it needs it. Besides muddying up the
color, I think Worcestershire sauce is overused. I've also tossed in
some parsley to see how it looks, but folks associate that with Tarragon
butter, so I leave just the ginger showing for a little color and to
help visually differentiate it.


--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.