Recipe of the Monthsalmon steak

Compound Butter

  • 1 pound butter, softened
  • 6 tablespoons of fresh herbs, chopped
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

In a large bowl mix the butter and the other ingredients with a rubber spatula until evenly combined.

Lay about a foot long section of plastic wrap on a work surface. Put the herb butter on the bottom center of the plastic wrap, and form into a mound about 8 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube of butter about 1 1/2 inches in diameter. Twist the ends together and refrigerate until firm or freeze.  Sliced as needed for corn on the cob, grilled fish, grilled steaks, or Chicken Kiev.

Check back next month and see what delicious recipe Jan has from her It’s All About Thyme Kitchen. Enjoy!