by Chef Al Levinsohn
Wednesday, July 1, 2009
For lime butter:
1 stick unsalted butter (8 tablespoons), brought to room temperature
1 teaspoon finely minced lime zest (about 1 lime)
1 tablespoon freshly squeezed lime juice (about 1 lime)
2 teaspoons chopped fresh cilantro
Salt and freshly ground black pepper, to taste
4 (4-ounce) salmon fillets
2 tablespoons minced green peppercorns (packed in brine), drained
Extra-virgin olive oil
Vegetable oil spray
Lime wedges, for garnish
For the lime butter:
1. Place the softened butter in a small mixing bowl. Add the lime zest and juice, cilantro, and mix with a spatula until well incorporated. Season to taste with salt and pepper.
2. Place the lime butter on a sheet of parchment paper or plastic wrap. Roll into a cylinder 1ÃÆÃÆÃâÃâÃÆÃâÃâÃâ to 2 inches in diameter and twist the ends of the parchment paper or plastic wrap. Place in the refrigerator until the butter is firm enough to be sliced.